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Author Notes: Last summer in the Ballard Farmer's Market I came across beautiful, fresh, organic lavender. With the encouragement of the lavender farmer I bought several bouquets and came home and let it dry. Next was to grind some of it and use it as a seasoning. This recipe came from having goat cheese, and a beautiful bottle of Sauvignon Blanc I had brought back from New Zealand. It was a hot day and this is what I came up with. So refreshing! So easy to make! —SKK
- 16 ounces Goat Cheese
- 1/2 cup Heavy Cream
- 3 tablespoons Honey
- 2 teaspoons dried, ground culinary lavender
- 1/2 teaspoon sea salt
- 1 teaspoon ground black pepper
- Using your food processor, add all the ingredients and mix until blended. Serve with crackers or crispy bread. The Savignon Blanc is wonderful with it!
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