Mediterranean orange and lemon salad with lavender vinaigrette

Mediterranean orange and lemon salad with lavender vinaigrette

romaine lettuce

1/2 cucumber cut thin

1/2 red onion cut thin

1 orange peeled and thinly sliced

1 lemon peeled and thinly sliced

lavender vinaigrette

lavender vinaigrette

2/3 extra virgin olive oil

1/3 c balsamic vinegar

1/2 t salt

1/2 t lavender

Served with

grilled lavender honey breast of chicken

3/4 C. white wine vinegar or lavender wine vinegar

1/4 C. grated lemon zest

1/2 C. fresh lemon juice

1/4 C. extra virgin olive oil

1/4 C. honey or lavender honey

1 T. dried culinary lavender

1 1/2 t. fresh lime juice

1 t. sea salt

1/4 t. black pepper

8 boneless chicken breasts

In a large bowl, mix the vinegar, lemon zest, lemon juice, honey, lavender, lime juice, sale 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