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Lavender Balsamic Vinaigrette


1 tsp. lavender or plain honey
1-1/2 c. balsamic vinegar
1 T. fresh lavender leaves
2 T. extra-virgin olive oil
Salt and freshly ground pepper
1 tsp. fresh lavender flowers

In a medium saucepan, cook the honey over moderate heat until bubbling. Add the vinegar and lavender leaves and simmer over moderately low heat until reduced to 3/4 cup, 8 to 10 minutes. Strain and let cool slightly. Whisk in the oil and season with salt and pepper. Add the lavender flowers just before serving.