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Lavender Balsamic Vinaigrette

Contributed by Alan Tardi

SERVINGS: MAKES ABOUT 1 CUP

•FAST
•VEGETARIAN

slideshow Terrific Green Salads

1 teaspoon lavender or wildflower honey
1 1/2 cups balsamic vinegar
1 tablespoon fresh lavender leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 teaspoon fresh lavender flowers

In a medium saucepan, cook the honey over moderate heat until bubbling. Add the vinegar and lavender leaves and simmer over moderately low heat until reduced to 3/4 cup, 8 to 10 minutes. Strain and let cool slightly. Whisk in the oil and season with salt and pepper. Add the lavender flowers just before serving.

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