Lavender And Honey Salad Dressing Recipes

LAVENDER AND HONEY SALAD DRESSING

Steps:

• Blend all ingredients together.
• Stand for 30 mins to allow flavors to infuse.
• Stir and adjust salt and pepper again and serve.

LAVENDER AND HONEY SALAD DRESSING

Steps:

• Whisk all ingredients together. Let stand for 30 minutes to allow flavors to infuse. Whisk again and serve. NOTE: This dressing will store in a screw lid jar in the fridge for up to 1 week.

MAGNOLIA INN'S HONEY LAVENDER DRESSING

Steps:

• 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.

LAVENDER SALAD DRESSING

Steps:

• Blend all ingredients together in a blender.

BEET SALAD WITH HONEY-LAVENDER DRESSING

Steps:

• Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
• Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
• Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.