Bloomin Salad with Lavender Honey Vinaigrette
Servings
4 Servings
Ingredients
- 4 baby red beets roasted and peeled and sliced
- 4 baby golden beets roasted and peeled
- 5 baby candy striped beets roasted and peeled
- 4 medium carrots heirloom variety or regular, cut in ribbons with a vegetable peeler
- 1 cup mixed variety of radishes sliced thinly
- Kosher salt and freshly cracked pepper
- 2 tablespoons edible flower petals
- 1/3 cup best-quality honey
- 3 tablespoons dried or fresh lavender
- 1/2 cup fresh squeezed orange juice
- 2 teaspoons Dijon-style mustard
- Kosher salt and pepper
- 3/4 cup of best-quality extra- virgin olive oil
Instructions
- Arrange the ingredients for the salad on individual plates or a platter, season with salt and pepper and drizzle with vinaigrette.
- For the vinaigrette:
- 1Heat the honey and lavender over medium-low heat until the honey becomes very runny and you can smell the lavender (about 5 minutes). Turn off the heat and allow the lavender to steep for about 30 minutes. Strain out the lavender and discard it. 2 Whisk the ingredients together and store, covered, in the refrigerator for up to 3 weeks. If the vinaigrette becomes solid in the refrigerator, allow it to sit at room temperature before using or place the container in a bowl of hot water.
- As seen in Joy of Kosher with Jamie Geller Magazine - Subscribe Now