1 teaspoon lavender or 1 teaspoon wildflower honey
1 1/2 cups balsamic vinegar
1 tablespoon fresh lavender leaves
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
1 teaspoon fresh lavender flowers
Directions:
1. In a medium saucepan, cook the honey over moderate heat until bubbling. Add the vinegar and lavender leaves and simmer over moderately low heat until reduced to 3/4 cup, 8 to 10 minutes. 2. Strain and let cool slightly. Whisk in the oil and season with salt and pepper. Add the lavender flowers just before serving.
