Lavender VINAIGRETTE

¼ cup white vinegar

¼ cup rice vinegar

2 Tablespoons honey

1 ½ Tablespoons spicy brown mustard

3 springs of fresh lavender leaves, chopped fine

1 clove garlic, chopped fine

1 ½ tablespoon of extra virgin olive oil

Salt and pepper to taste

In a medium bowl, whisk together all the ingredients except the oil.  While whisking, slowly drizzle the oil into the dressing.  You may also use a food processor if you have one handy.  Store a glass bottle, will keep in the refrigerator for a month or so.