The trick to this recipe is to use a high-quality honey—I like clover or European summer- flower honey. The lavender just barely perfumes the honey and brings out the deep…
Roasted Fig Salad with Honey–Lavender Vinaigrette
About the Author
Laura Frankel is the executive chef and head of food services at the Wolfgang Puck Kosher Catering and Cafe at the Spertus Institute for Jewish Learning and Leadership in Chicago. She is the former chef and founder of Shallots, a kosher fine-dining restaurant located in both Chicago and New York, and is the author of Jewish Cooking for All Seasons (Agate Surrey, 2016) and Jewish Slow Cooker Recipes (Agate Surrey, 2015).
