Tangy, Herbal, EASY Lavender Vinaigrette

Posted by Eliza Talvola on

For some people, pink Himalayan salt and lavender exist in two different worlds. Here at Appalachian Botanical Co., we know that they make the perfect pairing.

Lavender is such a versatile plant. It helps people to feel more calm and relaxed after a long day, makes cleaning up around the house much more pleasant, can help you to get some more sleep, and even makes for a lovely addition to your spice rack. We don’t shy away from adding lavender to our favorite dishes, both salty and sweet, but it’s not just for the ultra lavender fan. When done properly, lavender can add a delicately sweet floral note to any dish or drink that everyone can love!

We love thinking of kitchen “staples” that can be upgraded, like lavender simple syrup or lavender pink Himalayan salt. That’s when we thought up this super simple but very tasty lavender vinaigrette! It’s lovely over a bed of greens, used as a marinade, or drizzled over your favorite cooked meats. Here we’ll share the recipe, plus some ideas for how you can customize it to fit your taste buds, and add it to your favorite dishes.


Honey & Lavender White Wine Vinaigrette

This white wine vinaigrette has the perfect amount of sweetness for a delicate salad and fresh greens. It’s not too powerful, not too tangy, and not too floral! If you aren’t a fan of mustard, or you just prefer a zestier flavor, you can swap it for 2 tablespoons of lemon juice.


  • ½ cup white wine vinegar
  • 2 tablespoons regular honey or lavender-infused honey
  • 1 ½ tablespoons spicy brown mustard (optional)
  • ½ teaspoon dried lavender buds, chopped fine or crushed in a mortar and pestle
  • 1 clove of garlic minced finely
  • 1 ½ tablespoons extra virgin olive oil
  • A pinch of pink Himalayan salt


  1. Whisk together all the ingredients except the olive oil.
  2. Slowly pour the olive oil into the dressing and whisk vigorously to combine.
  3. Store in a sealed bottle in the fridge. Shake well before using – separation is natural.

What to use it with:

This light and sweet vinaigrette makes a great marinade for chicken and fish. It’s lovely when drizzled over a baked salmon fillet as well, especially with a pinch of pink Himalayan salt on top! For a simple yet sophisticated salad that you can serve as the main entree or a side dish, read below!


Berry, Goat Cheese, and Lavender Vinaigrette Salad

For this recipe, you can choose either the mustard or lemon-based vinaigrette – both pair beautifully! Between the nuts, berries, and cheese, this is a very satisfying and healthy salad that shines as a main course or added next to your chicken or salmon fillet. For the best ingredients, try to use whatever berries are in season. This recipe can serve up to six but can easily be scaled up to fill everyone’s bellies!


  • Honey & Lavender White Wine Vinaigrette (see above)
  • 3 handfuls of mixed greens (preferably with arugula)
  • 1 cup berries (blueberries, blackberries, strawberries, raspberries)
  • ½  cup sliced almonds, walnuts, or mixed nuts
  • ¼  cup crumbled goat cheese (or soft goat cheese broken into small chunks)
  • Add baked chicken for added protein


  1. Just add ingredients in a large bowl, toss to mix and spread the dressing out evenly, and you’re ready to serve!


Beet Salad with Honey-Lavender Dressing

Did you know that lavender vinaigrette is Martha Stewart-approved?! That’s right, even Martha wants in on the action! This next salad is based off of Martha’s own recipe and uses ingredients that are a bit unexpected. If you’re growing tired of the same old salad ingredients, flavors, and textures, this one’s for you. It uses both cold and warm ingredients and is a lovely salad for the fall or winter months. This salad feeds 8.


  • Honey & Lavender White Wine Vinaigrette (preferably with mustard rather than lemon)
  • 6 medium beets (2 ¼ pounds total) 
  • Extra-virgin olive oil
  • Pink himalayan salt
  • 2 bunches baby chard or 1 bunch Swiss chard (about 1 pound), stems removed, leaves torn into 1-inch pieces*
    • *You can substitute for spinach or kale if needed
  • ½ cup nuts (sliced almonds, walnuts, pecans, or mixed) 
  • ¼ cup crumbled goat cheese (or soft goat cheese broken into small chunks)
  • 2 baby Chioggia beets, scrubbed and thinly sliced (optional)*
    • *These beets add a wonderful color and crunch to your salad but aren’t necessary.

Instructions for roasted beets:

  1. Preheat the oven to 350°F. 
  2. Drizzle whole, medium beets with olive oil in a baking pan; season with pink Himalayan salt. Place in a single layer and add 1 cup water to the pan.
  3. Cover the pan with parchment paper, then foil, and roast until knife-tender, about 1 1/2 hours. 
  4. When cool enough to handle, rub off peels with paper towels and discard. 
  5. Cut beets into bite-size pieces.

Instructions for salad:

  1. Combine chard/greens, nuts, and beets into a bowl and toss with about half of the dressing. 
  2. Top with sliced chioggia beets and crumbled goat cheese and serve. Add more dressing to taste.

We love that it can be added to your favorite traditional dishes, like a simple berry and nut salad, or it can be the basis for entire dishes! How have you been using lavender in the kitchen? You can share your pictures, recipe ideas, and suggestions with us on any of our social media channels including Instagram, Facebook, Youtube, or Twitter! You can also stay in touch with us by signing up for our newsletter.





MEET THE AUTHOR /  ELIZA TALVOLA is a writer from Pittsburgh, PA who considers herself to be a conscious consumer and traveler, slow fashion advocate, and devoted foodie. She is a firm believer in creative reuse and putting people over profits, and is a long time lavender enthusiast. Her favorite product: Lavender Hand Sanitizer Spray

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