Cranberry de Provence Vinaigrette

Spice Profile: culinary lavender, fennel, marjoram, parsley, rosemary, savory, thyme

This recipe celebrates the return of spinach and the cranberry harvest season!

Peel & roughly chop 1 shallot & combine with the 1/3 cup of fresh, raw cranberries, 1/2 cup of olive oil, 2 Tbsp white wine vinegar, the full spice pack (1 ½ tsp Stock+Spice Herbes de Provence), 1 tsp salt, & 1tsp honey.  Using an immersion blender or other small food processor, purée until smooth & creamy. Dress your fresh spinach or other greens & enjoy!

Store refrigerated up to 1 week.