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Lavender Vinaigrette



In the cup of a food processor or blender, place the vinegar, shallots and lemon. Let sit about 5 minutes, until hydrated. Puree. While still running, add the sugar, lavender, salt, mustard, and white pepper. Slowly pour in olive oil. Transfer to a jar and shake in the thyme leaves.


Will keep in the refrigerator for a month.