Recipes

• Tomato Salad with Lavender Dressing

  Slice the tomatoes in rounds (reserve liquid for vinaigrette) and let sit for 30 minutes. To make vinaigrette combine reserved liquid, oil balsamic and garlic, salt and pepper. Divide the arugula equally among four salad plates. Place the tomato rounds on top of the arugula. Sprinkle with feta and top with the dates. Cover and chill until ready to eat. Serve vinaigrette on side.

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  Stuffed Figs with Honey Balsamic Syrup

  Slice the tips off figs and slice open to fill. Mix together the goat cheese and walnuts. Stuff a spoonful into each fig. Mix the honey and balsamic together and drizzle over the figs.

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  Lavender Balsamic Drizzle

  Bring Balsamic to a boil and cook 10-15 minutes to thicken. Cool. Drizzle over lemon cake, lemon scones or fresh fruit.

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  Lamb with Lavender Balsamic

  Place the place in a large mixing bowl and sprinkle with chopped shallot and lavender sprigs. Beat together the oil and balsamic and pour over lamb. Season with salt and pepper turning to coat evenly. Cook the lamb for 15-20 minute turning once and basting with any remaining marinade, until golden brown on outside and still slightly pink in the center.

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  Salmon Provencal

  Preheat oven to 400. In a large bowl, combine the tomatoes, shallots tarragon, basil and chives. In another bowl, whisk together the lemon juice, balsamic, oil and salt to taste. Add the tomato mixture, toss to coat. Arrange salmon fillets on an oiled baking sheet. Drizzle with oil and season lightly with salt. Bake until salmon is cooked through 10-12 minutes. To serve, spoon a couple tablespoons of the tomato mixture over fillets.

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