This is a gorgeous salad that takes advantage of these few remaining weeks of seasonal winter produce. I have a lavender infused olive oil that I used to dress the salad, but you could just as easily substitute in regular olive oil and sprinkle a few bits of dried lavender on top. Or just skip the flowers altogether. Either way, the combination of orange, fennel and olives is spectacular. Enjoy! -Amanda
Orange, Fennel and Lavender Salad
3 oranges, peeled and sliced (I used Cara Cara)
1 head fennel, thinly sliced
10-15 olives (I used Lucques)
1/2 tablespoon honey
1 tablespoon champagne vinegar, or lemon juice
1/2 tablespoon lavender oil
1. Arrange the oranges and olives on top of a bed of sliced fennel.
2. Combine honey, vinegar, oil and salt. Pour over the salad.
3. Sprinkle with extra dried lavender (optional).