Goat Cheese Salad

Ingredients

• 0.5 tsp dried lavender buds
• 4 tbsp white wine vinegar
• 3 tsp lavender honey
• 1 tsp Dijon mustard
• Sea salt
• Pepper
• 2 tbsp olive oil
• 150 g baby salad mix
• a small handful edible flowers (e.g., nasturtium)
• 2 pieces Crottin de Chavignol

Instructions

1. 1.

   Add lavender buds and vinegar to a small pot and bring to a quick boil. Remove from heat and let steep for 10 minutes. Strain the vinegar, setting aside some lavender buds.

2. 2.

   Whisk together vinegar, 1 tsp honey, mustard, salt, and pepper. Gradually whisk in oil until emulsified.

3. 3.

   Wash and dry the salad leaves. Discard any wilted flowers.

4. 4.

   Slice goat cheese horizontally. Place on a small baking sheet lined with parchment (or in a shallow dish) and drizzle remaining honey over it. Sprinkle some lavender buds on top. Broil under a hot grill for 3–4 minutes until lightly browned.

5. 5.

   Toss the salad and flowers with the dressing. Plate with the grilled cheese on two bowls and serve immediately.