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Yields8 Servings
 2 tbsp VSOP Lavender Aged Dark Balsamic Vinegar
 1 tbsp Lemon Juice, freshly squeezed
 1 clove Garlic, finely minced
 1 tsp Grainy Mustard
 1 tsp Dried Lavender, (optional)
 2 tbsp Raw Wildflower Honey, we love organic mountains raw wildflower honey from north georgia
 ½ cup VSOP Extra Virgin Olive Oil, your favorite varietal or herbes de provence evoo
1

In a bowl, whisk all of the ingredients (except the EVOO) together.

2

Slowly drizzle in the EVOO while whisking to incorporate. Let stand for 30 minutes to allow the flavors to meld together. Can be stored in refrigerator for up to a week. Enjoy!

Ingredients

 2 tbsp VSOP Lavender Aged Dark Balsamic Vinegar
 1 tbsp Lemon Juice, freshly squeezed
 1 clove Garlic, finely minced
 1 tsp Grainy Mustard
 1 tsp Dried Lavender, (optional)
 2 tbsp Raw Wildflower Honey, we love organic mountains raw wildflower honey from north georgia
 ½ cup VSOP Extra Virgin Olive Oil, your favorite varietal or herbes de provence evoo

Directions

1

In a bowl, whisk all of the ingredients (except the EVOO) together.

2

Slowly drizzle in the EVOO while whisking to incorporate. Let stand for 30 minutes to allow the flavors to meld together. Can be stored in refrigerator for up to a week. Enjoy!

Honey Lavender Balsamic Vinaigrette

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