Vegetable Platter With Lavender Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I assembled this recently out of sheer necessity because our garden is burstin' with cucumbers! Use the best quality vegetables you can get-that's very important! If you want to toss in a few imported olives, go for it! Ingredients:
3 -4 san marzano tomatoes, cut in quarters lengthwise |
1 small crookneck yellow squash, thinly sliced |
1 banana pepper, seeded and sliced |
1 medium purple bell pepper, seeded, membrane removed and sliced |
1 lemon cucumber, sliced |
1 tablespoon extra virgin olive oil |
2 tablespoons orange muscat champagne vinegar |
1/2 tablespoon lavender honey, softened |
salt, to taste |
cracked black pepper, to taste |
fresh lavender, sprigs |
Directions:
1. Assemble the vegetables on a platter.
2. Whisk together the vinaigrette and pour over the vegetables.
3. Set aside to marinate for about 15-30 minutes.
4. Garnish with lavender sprigs.
5. Servings are estimated.
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