Instructions: * Note: Be sure to get edible dried lavender; do not use the kind designed for potpourri or floral displays.

Place chopped onion in the work bowl of a food processor fitted with the steel blade attachment. Process until pureed. (Scrape down sides as needed.) Add the lavender, vinegar and honey and pulse until well blended. With processor running, slowly drizzle the oil through the feed tube. Continue until all the oil is added and salad dressing is well blended.

Place in a sealed container and refrigerate for 24 hours before serving to allow flavors to blend.

This recipe yields 3 cups (16 servings).

NOTES : Executive Chef Mark Elliotts Honey Lavender Dressing has become one of the most popular at The Magnolia Inn in Pinehurst NC.

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