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mustard shallot white wine vinegar egg yolk wildflower honey extra-virgin olive oil fresh lavender blossoms salt bagof baby spring greens Chevre cheese cranberries candied pecans
Viewed: 76 - Published at: 7 years agoIngredients
- 1 tablespoon Dijon mustard
- 1 tablespoon shallot, minced
- 12 cup white wine vinegar
- 1 egg yolk
- 13 cup wildflower honey
- 1 12 cups extra virgin olive oil
- 2 tablespoons fresh lavender blossoms
- salt & pepper
- 1 (16 ounce) bagof baby spring greens
- 1 log chevre cheese or 1 goat cheese
- 14 cup dried cranberries
- 13 cup candied pecans
Method
- For the dressing:.
- In a small mixing bowl combine mustard, shallots, egg yolk, vinegar, and honey.
- Using a hand mixer on high speed, add the olive oil in a slow drizzle to emulsify.
- (you can do this by hand, but your arm gets sore).
- Stir in the lavender.
- Add salt & pepper to taste.
- For the salad:.
- In a large bowl, drizzle dressing over the spring mix and toss.
- Then add goat cheese, dried cranberries and candied pecans to the top.
- YUM!
