Lavender-cilantro Dressing (vegan Friendly)

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• 1 teaspoon grated orange zest
• 3/4 cup freshly squeezed orange juice
• 2 tablespoons fresh meyer lemon juice (meyer lemon replaced regular lemon juice)
• 2 tablespoons fresh lime juice
• 1 teaspoon cumin seed
• 1 teaspoon dried culinary provence lavender (or fresh lavender when available. start with 1 tsp. and add more to taste.)
• 1/2 cup fresh cilantro leaves, lightly packed (fresh!)
• 2 tablespoons honey (can sub agave, lavender honey or orange flavored honey)
• 1 teaspoon tabascoâ® brand chipotle pepper sauce (substituted for 1 1/2 teaspoons chipotle in adobo sauce)
• 1/4 cup extra virgin olive oil
• salt and black pepper, to taste

Recipe

• 1 grate the orange zest and set aside.
• 2 combine the orange juice, lemon juice and lime juice in a small sauce pan.
• 3 bring to a boil over medium heat and cook until reduced to 1/2 cup.
• 4 let cool 10 minutes, then transfer to a blender.
• 5 toast the cumin seeds in a dry cast iron skillet for about 2 minutes over medium-heat just until they are fragrant.
• 6 transfer the cumin seeds to a spice grinder along with the lavender. pulse until finely ground. add this to the blender.
• 7 place the cilantro, honey or other sugar option, chipotle sauce, and orange zest in the blender. pulse until smooth.
• 8 add the olive oil and blend until smooth and creamy. season with salt and pepper to taste.
• 9 the dressing tastes best if it's prepared at least 1 hour in advance of serving.