- 6 Tablespoons Extra Virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 Crushed garlic clove
- 1 teaspoon Coarse grain mustard
- 2 tablespoons Honey
- 1 teaspoon Dried lavender Flowers
- Whisk all ingredients together
Stand for 30mins to allow flavours to infuse
Whisk again and serve.
- This dressing will store in a screw lid jar in the fridge for up to 1 week.