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Prep
Difficulty
Medium
Time
Estimate
over 1 hour
Simmer the lavender syrup first. Start the white sauce. Prepare the remaining ingredients for the lasagna, including blending the peas & ricotta. Assemble the lasagna. Bake. Cool the syrup. Make the dressing. Slice the salad ingredients. After the lasagna comes out of the oven to rest, put together the salad.
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.
Spring is a time where the weather may start to be warming but the evenings are still brisk enough for a bit of comfort food. The richness of the dairy in this dish is balanced by the freshness of the bright green vegetables of spring. Any fresh green veggie will be right at home in these creamy, baked layers.
