Peach and Feta Salad with Lavender Dressing
By Sawsan Abu Farha
Lavender is a wonderfully versatile herb, that can be used for everything from flavoring drinks to salad dressings.
3 cups lettuce, torn, or salad mix
1 onion cut into rings
2-3 tablespoons of feta crumbled
2 peaches cut into segments
For the lavender dressing
Juice of half a lemon (4 tablespoons)
5 tablespoons olive oil
½ teaspoon sea salt
1 teaspoon mustard
1 teaspoon fresh lavender flowers
1 clove garlic minced
2 tablespoons balsamic vinegar
To make the dressing
In a bowl add the lemon juice, salt, mustard ,lavender, garlic and balsamic vinegar and whisk
Slowly drizzle the olive oil while you continue whisking until you have added the entire amount
I usually add the onion rings to the dressing while I prepare the salad, this takes the sharp edge off the onions
To make the salad
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
Peach Lavender Jam
Recipe from The Complete Book of Small-Batch Preserving.
Yield: 6 cups
4 tablespoons fresh lavender flowers
1/2 cup boiling water
4 cups finely chopped peaches (from about 5 to 6 medium peaches, peeled)
2 tablespoons lemon juice
6 cups granulated sugar
1 pouch liquid fruit pectin
Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes. Strain and discard flowers.
Prepare canner and wash/sterilize 6 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.
Combine lavender liquid, peaches, lemon juice, and sugar in a very large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin.
Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.