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Prep
Difficulty
Easy
Time
Estimate
30 mins
Start by making the lavender infused honey, for the chicken & the salad dressing. Any leftovers are wonderful stirred in yogurt or mixed in drinks. Grill the chicken. Make the salad dressing. Prepare the potatoes. Slice up everything for the salad and plate. Saute the potato sticks. Finish the chicken with the lavender honey. Serve with a lemon wedge on the side.
Grilled chicken is given a feminine sweet touch with this lavender infused honey. Skin coated bone-in chicken will help the chicken stay moist and flavorful. English lavender is better for eating than the French lavender, which is best in the powder room.
French fries are typically fried twice, once to cook them through, the next to crisp up the edges. Thinly slicing potatoes into toothpicks means they only need a quick round in a shallow saute pan of oil. Any small potato will do, if purple ones are not available. Plan on about 1-2 potatoes per serving.
Lavender infused honey and a light sprinkle of the buds takes this salad to a more romantic, sweet place. The floral taste is subtle but delightful. The crispy, salty prosciutto balances out the dish, but feel free to substitute salty nuts instead. Most spring vegetables play along nicely, including artichokes, radishes or even fiddleheads, pea shoots and english peas.
