If you’ve never used lavender in a vinaigrette, this refreshing salad is a good place to start. Ripe strawberries, creamy goat cheese, and crunchy candied hazelnuts make this an irresistible mix.
1. In a large bowl, combine all of the salad ingredients.
2. To make the candied hazelnuts: preheat the oven to 350F and line a baking tray with parchment paper. In a bowl, soak the hazelnuts in water for 5 mins. Fill another small bowl with the powdered sugar. Drain the hazelnuts and toss them in the powdered sugar until they are well-coated. Spread them onto the baking sheet and bake for 10-12 minutes, until the sugar has caramelized. Remove from the oven and set aside to cool.
3. In a small bowl, whisk together the ingredients for the dressing.
4. Toss the salad with the dressing and top with the candied hazelnuts.