Seasonal Baby Vegetable Salad with Lavender
Honey Serves 8
INGREDIENTS 4 baby carrots
4 cherry tomatoes
4 scallions
2 oz. cauliflower
4 whole green asparagus
4 baby beets
1 oz. lavender honey
2 oz. olive oil
1 oz. sherry vinaigrette
Salt & pepper to taste
PREPARATION
Blanch all vegetables in salted boiling water. Refresh in ice water.
Mix the lavender honey with the sherry vinaigrette. Add the olive
oil slowly and whip to a nice emulsion. Season to taste. Toss the
vegetables with the vinaigrette and arrange attractively onto plates.
Decorate with fresh herbs, balsamic reduction, or fleur de sel.
Bon Appetit!
