INGREDIENTS
12
ripe apricots, halved and seed removed
1/2 cup
extra virgin olive oil
2 cups
mixed greens
1 cup
basil leaves
1 cup
mint leaves
1 cup
thinly sliced spring onion
1
cucumber, peeled and shaved into ribbons
1 cup
broccoli sprouts
1
bunch of asparagus tips, blanched
1 cup
yellow and red cherry tomatoes, halved
1/2 cup
pistachios, shelled and husks removed
1 tbsp
lavender buds
Kosher salt and freshly ground black pepper
1 tbsp
Dijon mustard
3 tbsp
freshly squeezed lemon juice
1 tbsp
honey
1/2 cup
extra virgin olive oil