Vinaigrette de Provence

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

In honor of the first fall spinach I am bringing you a special vinaigrette. This is so good and creamy but without any actual cream. Enjoy the spinach salad or add some shredded carrots or shredded turnips. A hard boiled egg would also be a great addition. Have fun with this, and celebrate the first spinach!

Peel & roughly chop 1 shallot & combine with 1/2 cup of olive oil, 2 Tbsp white wine vinegar, the full spice pack (2 tsp Stock+Spice Herbes de Provence with Orange), 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.