Heirloom Tomato Salad with Queso Fresco and a Blood Orange - Lavender Vinaigrette
For Vinaigrette:
1 cup olive oil
½ cup Blood Orange Juice
3 T minced chives
3 T minced garlic
1 tsp dried lavender blossoms
½ t sugar
½ t salt
½ t ground black pepper
Blend all ingredients in salad cruet or small bowl, let sit for at least one hour for the flavors to blend. Arrange slices of heirloom tomatoes on a platter and drizzle with Vinaigrette. Top with shaved queso fresco and and fresh ground pepper.
Lavender Infused Sugar
Blend two cups of sugar with three tablespoons of dried lavender flowers in an airtight container. The sugar will reach its peak flavor in about four weeks. Use sugar as you would in any regular recipe.
Lavender Lemonade
¼ cup dried lavender
2 cup boiling water
¾ cup sugar
½ cup lemon juice
5 cups cold water
Place the lavender into a bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Allow to cool. Mix the sugar and lemon juice into the lavender water. Pour into pitcher and add cold water and ice as needed.
