1 tablespoon extra-virgin olive oil
2 medium shallots, thinly sliced (1 cup)
1/3 cup honey (substitute with agave or maple syrup)
1/2 teaspoon fresh lavender leaves
1 large egg yolk (substitute with chia or flag ‘egg’ recipe below)
2 tablespoons champagne vinegar (any are optional)
1 teaspoon Dijon mustard
1 cup safflower oil (any are optional)
Heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
- To make a chia egg, take one tablespoon of chia seeds, and place them in a small bowl or cup. Add 3 tablespoons of water, and wait for about 5 minutes, until it becomes a gel. Then go ahead and use it in your recipe, just as you would a regular egg.
- To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. It's that easy. You could leave it up to 30 minutes if you want.