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Roasted Shallot Lavender Honey Vinaigrette

 6 roasted shallots**
1/4 cup Sherry vinegar
2 tablespoons lavender honey
4 teaspoons Dijon
2 cloves garlic (can use roasted ones here too)
2 tablespoons Juniper Hills Provence Spice Mix (or any Mediterranean spices you like)
2/3 cup olive oil (use the flavored oil from roasting if you can)
Salt and pepper

 

**To roast shallots:

Preheat oven to 400°

Rub 1 tablespoon of olive oil on shallots and place in a small foil pan.  Bake in oven to roast for about 25 minutes.  Shallot will be lightly browned and slightly tender to the fork.

In the bowl of a food processor mix roasted shallots, vinegar, honey, Dijon, garlic and Juniper Hills Provence Spice Mix.  With motor running, slowly drizzle in olive oil till emulsified.  Scrape from bowl and salt and pepper to taste.

Manchego, Apple and Fig Salad
Serves 8

8 cups mixed greens and arugula
2 apples, unpeeled, cored and thinly sliced
6 ounces Manchego cheese, shaved
1 1/2 cups dried figs, sliced
1 recipe Lavender Sugared Pecans
1 recipe Roasted Shallot Lavender Honey Vinaigrette
 

In a medium bowl, toss greens lightly with dressing.  Stack or compose salad with apples, cheese, figs and walnuts.  Finish with an additional drizzle of dressing and sprinkle of lavender blossoms.

Lavender Sugared Pecans

 1 cup pecan halves
4 tablespoons butter
2 tablespoons Lavender Sugar*
pinch of sea salt

Melt the butter in a skillet over medium high heat.  Add the pecans and cook for 2-4 minutes or until nuts are lightly toasted.  Add the Lavender Sugar and salt, stirring to coat the nuts.  Turn out onto a parchment covered sheet pan to cool. 

*Lavender Sugar

1c. granulated sugar
2 Tbs. dried lavender 

Process granulated sugar and dried lavender in a spice grinder or food processor until the lavender is blended into the sugar completely.

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Lavender Infused Honey 

Heat a mild-flavored honey (such as orange blossom) in a small saucepan. Add crushed dried lavender blossoms, about 1-2 teaspoons dried flowers to 1 cup honey.  Remove from heat and allow lavender to infuse into the honey for half an hour or until the desired intensity of lavender flavor is reached. Strain through a fine mesh sieve.

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Juniper Provence Chicken Salad with Caramelized Onion Jam

3 tablespoons olive oil
3 tablespoons balsamic vinegar
 3 teaspoons Juniper Provence Spice mix or other Mediterranean herbs
4 boneless, skinless chicken breast halves
salt and pepper
1 recipe Onion Jam
1 cup sliced almonds, toasted 

Preheat oven to 425° (alternately, grill over high heat 6-10 minutes, turning once)

Whisk oil, vinegar, and spices in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow baking dish. Add dressing; turn chicken to coat. Bake chicken for 25-30 minutes or until juices run clear. Transfer to work surface and allow chicken to cool.  Slice or gently shred chicken and set aside. While chicken is roasting prepare Onion Jam. 

Onion Jam:

3 tablespoons olive oil
2 cups thinly sliced yellow onions
1 cup thinly sliced leeks, white part only (OR just use 3 cups onions)
2 pinches of crushed red pepper flakes
1 teaspoon dried culinary lavender blooms, crushed
2/3 cup chopped, pitted dried prunes
1 cup sun-dried tomatoes, cut into strips
1/2 cup Marsala wine
4 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon grated gingerroot or 1 teaspoon ground ginger
1/2 teaspoon salt

In a large skillet, over medium heat drizzle in olive oil and add in onions and leeks.  Cook, stirring occasionally for about 5-7 minutes.  Add in remaining ingredients- pepper flakes, lavender,  prunes, sun-dried tomatoes, Marsala, brown sugar, vinegars, ginger and salt.  Reduce heat and cook covered for about 15 minutes, until brown and caramelized. Combine chicken, onions and almonds, tossing to mix.
 

Lavender Pear and Goat Cheese Salad
Makes 4 large salads 

1- recipe Lavender Sangria Pears
1- recipe Raspberry Pear Vinaigrette
1- recipe Lavender Orange Sugared Pecans
4 ounces goat cheese, crumbled
1 head butter lettuce, separated into small
 

Lavender Sangria Poached Pears 

4 firm-ripe Bartlett, Anjou, or Comice pears with stems intact
4 cups Lavender Sangria
1” piece fresh gingerroot, peeled
2 tablespoons fresh lemon juice

 In a saucepan just large enough to hold 4 pears standing up, bring Sangria, gingerroot and lemon juice to a simmer. Peel pears, leaving stems intact. Cut a thin slice from the rounded base of each pear. Place pears in poaching liquid and bring to a simmer.  Turn pears occasionally, basting with poaching liquid.  Cook until tender, and evenly poached with color, about 20-30 minutes. Carefully transfer pears with a slotted spoon to plate to cool slightly.

Raspberry Pear Vinaigrette

 1 teaspoon salt
1/4 cup raspberry vinegar
2 tablespoons honey
1 teaspoon freshly ground black pepper
1/4 cup fresh raspberries, or slightly thawed frozen raspberries-smashed
1/4 cup pear nectar
1/2 cup extra virgin olive oil, good quality

 In a small bowl, mix salt and vinegar.  Stir till salt is dissolved.  Add honey,  pepper, smashed raspberries and pear nectar. Whisk in olive oil until fully incorporated.  Add a handful of fresh chopped herbs-- dill, cilantro, basil, oregano, thyme and parsley all work well.

Lavender Orange Sugared Pecans

 1 cup  Lavender Sugar*
1/4 cup orange juice
zest of one orange
1/2 tsp. dried ginger
2 cups pecan halves (about 1/2 pound) toasted 

Line a sheet pan with waxed paper. Bring first three ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans in one layer on waxed paper and cool completely. Separate pecans if necessary.

To assemble salads, divide lettuces between four salad plates.  Place one pear on each.  Top with nuts and crumbled cheese.  Drizzle with vinaigrette.

Lavender Sugar*

 1c. granulated sugar
2 Tbs. dried lavender 

Process granulated sugar and dried lavender in a spice grinder or food processor until the lavender is blended into the sugar completely.

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