Ingredients
- 12-1 teaspoon dried lavender blossoms
- slightly crushed to release flavor
- 12 teaspoon orange zest
- grated
- 14 cup fresh orange juice (honey tangerine juice is also good)
- 2 tablespoons champagne vinegar or 2 tablespoons white balsamic vinegar
- 2 tablespoons extra virgin olive oil or 2 tablespoons grapeseed oil
- 2 tablespoons heavy cream
- 14 teaspoon fresh ground black pepper
- 14 teaspoon salt
- 12 tablespoon honey
- softened
Instructions
- In small non-reactive bowl using an immersion blender, puree ingredients until smooth.
- (Salad dressing can also be prepared using a standard blender.)
- For best results, prepare at least 1 hour in advance to allow dressing to marinate.
- Refrigerate until ready to serve.
- Adjust seasoning if necessary.
- Whisk well before pouring.
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