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Honey Walnut Vinaigrette


· 2 shallots, chopped

· 1 T. Dijon

· ¼ C. honey lavender roasted walnuts

· ¼ C. honey

· 2-3 T. sherry vinegar

· ¼ C. sherry wine

· ½ C. oil

· ½ tsp. cayenne

· Salt and pepper


1. To make the walnuts: In a pan over low heat, lightly toast the walnuts. Add 2 tablespoons lavender honey and increase heat to medium. Cook until candied and you can smell caramelization.

2. Combine the shallots, Dijon, walnuts, honey, sherry vinegar, and sherry wine in a blender. Puree until smooth. Make the emulsion by very slowly drizzling in the oil while the blender is on high speed. Add the cayenne, and season with salt and pepper to taste.


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