Lavender Scented Arugula & Heart Of Palm Salad

• Dressing:
• 1/2 clove garlic - crushed
• 5-6 French lavender leaves, finely chopped
• 1/3 cup grapeseed oil
• 1 Tbs. macadamia nut oil
• 2-3 tbs. freshly squeezed lemon juice
• 1/2 tsp. salt & dash pepper
• 1/2 cup arugula leaves
• 2 cups spinach leaves
• 4-5 Palmito stalks (hearts of palm) About 1 can
• 8 fresh strawberries - sliced
• 1/4 cup crumbed goat cheese

1. In a microwavable cup, cook the garlic and lavender in the oils for about 1-1/2 minutes. This will mellow the garlic pungeancy while at the same time bringing out the bouquet of the herb. Add salt and pepper and let cool.
2. Meanwhile, rinse the arugula an d spinach and spin dry. Cut the hearts of palm lengthwise into thin strands abd add to greens. Toss in strawberries.
3. Once cooled, add the lemon juice to the herb-oil mixture, stirring the sedimented salt from the bottom.
4. Toss greens with dressing immediately BEFORE eating. Top with the goat cheese.
5. Buen provecho!

dressing, garlic, grapeseed oil, nut oil, freshly squeezed lemon juice, salt, arugula, spinach leaves, stalks, crumbed goat cheese

Taken from www.epicurious.com/recipes/member/views/lavender-scented-arugula-heart-of-palm-salad-1206835 (may not work)