Courtesy Ellie Lavender, chef and proprietor, Lavender Design + Cuisine in Santa Cruz
Makes about 2/3 cup
6 tablespoons extra-virgin olive oil
4 tablespoons Meyer lemon juice
1 teaspoon Meyer lemon zest
1 garlic clove, finely chopped
1 teaspoon coarse grain mustard
1 tablespoon maple syrup
¼ teaspoon culinary lavender petals
Whisk all ingredients together and let stand for at least 30 minutes for the flavors to blend. Whisk again and drizzle over salads, roasted veggies or pasta. Keep refrigerated.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
