From: Chef Alice weingarten, Alice's Key west Restaurant.
Yield:100 1-oz. servings.
Citrus lavender honey vinaigrette:
1 ½ cups Dijon mustard
½ cup lavender honey
½ cup wild flower honey
½ cup orange juice concentrate
2 cups seasoned rice wine vinegar
2 Tbsp. salt
3 Tbsp. dry tarragon
2 quarts canola oil
For Dressing: Place all ingredients except canola oil in a large mixing bowl. Mix together using immersion blender. with blender on, slowly drizzle in all canola oil until emulsified. Serve dressing with Brazilian Samba Salad.
For Brazilian Samba Salad: Combine mixed greens, sliced hearts of palm, Mandarin oranges, diced mango, sliced avocado and spicy macadamia nut crumbles made by chopping macadamias, tossing with a little cayenne pepper and paprika for color, and then roasting them until they have an orange-red color.
NATIONAL HONEY BOARD