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Categories:Viewed: 77 - Published at: 3 years ago
Ingredients
- 1 small red onion, chopped (about 1/2 cup)
- 5+1/2 teaspoons dried lavender, see * Note
- 3/4 cup rice wine vinegar
- 1/2 cup honey
- 2 cups extra-virgin olive oil
Method
- Place chopped onion in the work bowl of a food processor fitted with
- the steel blade attachment. Process until pureed. (Scrape down sides as
- needed). Add the lavender, vinegar and honey and pulse until well
- blended. With processor running, slowly drizzle the oil through the feed
- tube. Continue until all the oil is added and salad dressing is well
- blended.
- Place in a sealed container and refrigerate for 24 hours before serving
- to allow flavors to blend.
- This recipe yields 3 cups (16 servings).
- Notes: Executive Chef Mark Elliott's Honey Lavender Dressing has become
- one of the most popular at The Magnolia Inn in Pinehurst NC.
