Floral Spring Dressing
Recipe by Pamela Dunn
This dressing has many possible applications form tropical fruit salad to spring greens, chicken to fish.
Ingredients
- 1 Cup Honey – Light and Local if possible
- 1/3 Cup Fresh Squeezed Lemon Juice
- ¼ Cup Extra Virgin Olive Oil
- 2 Tbsp Dry Floral Blend – I use "Forbidden Florals" from "Boxed Goodes," this blend includes food grade dried organic flowers: Lavender, Clover, Rose Hips, Hibiscus, Chamomile and Elderberries
- Optional: ¼ Cup Minced Sugar Cured Ginger Slices – Un-sulphured
This dressing can be made well in advance and kept for up to three days refrigerated.
Preparation
- Pour honey into an oversized bowl and whisk in Florals.
- Let sit to soften the herbs for a minimum or 10 minutes; stir occasionally.
- Add lemon juice and stir until completely combined with honey and Florals.
- Drizzle olive oil into the mixture in a thin stream whisking vigorously into the honey lemon mixture. An un-interrupted stream of oil and whisking will yield an emulsion, a liquid that will not separate. Despite the “oil & water” possibilities, this will hold together with the addition of honey and the proper technique.
- Toss the ginger into the mixture for an added kick, or consider fresh ground pepper instead.
- Absolutely delicious over early spring greens!
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