One day, a friend of ours came from Hawaii to visit Zen River and brought along a small sachet of culinary lavender. First we made lavender cake. Quite yummy. Then I thought, hey, it might work well in a creamy, nutty salad dressing? It did. And if you enjoy the flavour, as well as the fragrance, of lavender you might be in for a treat.
70 g (½ cup) roasted salted peanuts
80 ml (⅓ cup) water
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon honey
1 teaspoon culinary lavender flower buds
½ teaspoon sage
¼ teaspoon whole red pepper corns
- Whizz all the ingredients together with an immersion blender or with in food processor until the nuts are creamy smooth. Garnish with a few lavender flower buds.