Lavender Salad Dressing - Chef Ellen English Chef Ellen English Blog

Ingredients

• 2 teaspoons coconut oil
• 2 shallots peeled and small diced
• 2 teaspoons dried lavender buds (or 1 Tablespoon fresh)
• 1 Tablespoon fresh lemon juice
• 6 Tablespoons (1/3 cup) vinegar: I use a mixture of sherry vinegar, coconut vinegar, Virginia Vinegar Works White Wine vinegar or Nectarine vinegar
• 2 Tablespoons Hungry Hill honey or other local honey
• ¾ cup oil: I use a mixture of extra virgin olive oil, nut oils or flax seed oil
• Sea salt and fresh ground pepper
• Optional: 1-2 teaspoons coarse ground mustard