Lazy Lavender Dressing Recipes

Steps:

• Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
• Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
• Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.

Steps:

• Blend all ingredients together.
• Stand for 30 mins to allow flavors to infuse.
• Stir and adjust salt and pepper again and serve.

Steps:

• Blend all ingredients together in a blender.

Steps:

• In small non-reactive bowl using an immersion blender, puree ingredients until smooth. (Salad dressing can also be prepared using a standard blender.) For best results, prepare at least 1 hour in advance to allow dressing to marinate.
• Refrigerate until ready to serve. Adjust seasoning if necessary. Whisk well before pouring.