Lavender Blossom Vinaigrette & Baby Greens

• 1 tablespoon Dijon mustard
• 1 tablespoon shallot, minced
• 12 cup white wine vinegar
• 1 egg yolk
• 13 cup wildflower honey
• 1 12 cups extra virgin olive oil
• 2 tablespoons fresh lavender blossoms
• salt & pepper
• 1 (16 ounce) bagof baby spring greens
• 1 log chevre cheese or 1 goat cheese
• 14 cup dried cranberries
• 13 cup candied pecans

1. For the dressing:.
2. In a small mixing bowl combine mustard, shallots, egg yolk, vinegar, and honey.
3. Using a hand mixer on high speed, add the olive oil in a slow drizzle to emulsify.
4. (you can do this by hand, but your arm gets sore).
5. Stir in the lavender.
6. Add salt & pepper to taste.
7. For the salad:.
8. In a large bowl, drizzle dressing over the spring mix and toss.
9. Then add goat cheese, dried cranberries and candied pecans to the top.
10. YUM!

mustard, shallot, white wine vinegar, egg yolk, wildflower honey, extra virgin olive oil, fresh lavender blossoms, salt, bagof baby spring greens, chevre cheese, cranberries, candied pecans

Taken from www.food.com/recipe/lavender-blossom-vinaigrette-baby-greens-419346 (may not work)