Verbena Lavender Balsamic Vinegar
No added sugars. All natural, always!
 
 
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
 
 
 
PEACH AND FETA SALAD WITH LAVENDER DRESSING
3 cups romaine lettuce torn 
½ tsp sea salt
1 red onion cut into rings 
1 tsp mustard
2-3 tbsp of feta crumbled 
1 tsp fresh or dried culinary lavender (Link coming soon)
2 peaches cut into segments
1 clove garlic minced
For the lavender dressing:
2 tbsp Lavender White Balsamic Vinegar
Juice of half a lemon (4 tablespoons)
5 tbsp Italian Carolea or Tunisian Chemali olive oil
DIRECTIONS:
In a bowl add the lemon juice, salt, mustard, lavender, garlic, onions and balsamic vinegar and whisk.  Slowly drizzle the olive oil while you continue whisking until you have added the entire amount
On the grill or in a pan on the stove top, lightly grill the peach segment
In your serving plate, arrange the torn lettuce, topped with the grilled peach segments
Take the onions out of the dressing and arrange on top of the lettuce
Crumble the feta cheese on top
Decorate with a few lavender twigs
Drizzle the dressing on the salad right before serving
 
 
 
 
LAVENDER LEMON GRILLED CHICKEN
3/4 cup Verbena Lavender White Balsamic Vinegar
1/4 cup Verbena Meyer Lemon Olive Oil
1/4 cup Honey
1 tbsp dried culinary lavender buds (Link Coming Soon)
1 1/2 tsp lemon zest
1 tsp sea salt
1/4 tsp black pepper
4 boneless chicken breasts skin on
DIRECTIONS:
In a large bowl, mix the vinegar, olive oil, honey, lavender, lemon zest, salt and pepper. Add chicken and coat. Cover and refrigerate for 4 hours.
Preheat a grill to medium. Remove the chicken from the marinade and place, skin side down, on the grill. Cook, turning every 5 minutes and brushing with the marinade, for 15 minutes or until no longer pink when tested with a sharp knife. Discard any remaining marinade.