This salad has got it all. Wonderful smokey protein, crunchy greens, crispy salty cheese rounds, and soft mustardy potatoes. They all come together for a delicious and beautiful dish. If this salad doesn't say "get in my belly" to you, then I don't know how to help you. 

Ingredients: 

20 large shrimp

1 head romain lettuce, chopped

6 large red potatoes 

1 egg

1 1/2 cups breadcrumbs 

1 tsp lavender herbs de provence 

6 ounces goat cheese (in log form)

1 tablespoon dijon mustard

1 tablespoon vinegar

 lavender salt 

1/4 tsp pepper 

1/4 cup olive oil

Spray Olive Oil

Directions: 

Turn on your broiler. 
Boil some water in a sauce pan. 
Chop your potatoes into half length wise and then width wise so they form bite sized chunks. 
Add your potatoes to the boiling water and simmer until fork tender (about 15 minutes). 
In a bowl mix together an egg an 1/4 tsp pepper. 
In a separate bowl mix together your bread crumbs and 1/2 tsp lavender herbs de provence. 
Slice your goat cheese into 6 disks. 
Dip your disks into the egg then breadcrumbs, then place on a greased baking sheet. 
Spray the tops of your disks with olive oil cooking spray to help them crisp up, broil for 5 minutes. 
In a mason jar shake together olive oil, mustard, vinegar, 1/4 tsp lavender salt, and 1/4 tsp pepper.
When your potatoes are done and still hot, cover them in 1/2 of the dressing mixture. 
Let the potatoes cool in the fridge while you grill your shrimp. 
Pat your shrimp dry and then coat with lavender salt, herbs de provence, and pepper. Spray with oil. 
Grill on each side until pink and cooked through, with a nice char on them. 
Add the rest of the dressing to your lettuce and mix the lettuce and potatoes together. 
Serve the goat cheese rounds and shrimp on top of the bed of lettuce. 

This is a great end of summer salad. The shrimp and lettuce are nice and crunchy and the addition of the potatoes makes it very hearty. The dressing is so easy and just a tangy perfection. Enjoy!

Summer is the time for grilling. Everyone wants to be outdoors, that's where all the action is. Picnics, barbecues, get togethers with family and friends. Its the stuff long lasting memories are made of. I don't know about you, but the food you serve at your summer get togethers all play into those great memories. Weekend after weekend, traditional grilled burgers or chicken can get old hat pretty quickly, which is why we try to switch things up. Every week we like trying out a new tasty condiment with our grilled meats. Have you ever tried the Lavender Apple's Cranberry Apple Relish?  It is oh so good. 

Cranberry relish is typically thought of as an accompanying side to Thanksgiving or Christmas fare. But here at the Lavender Apple, we actually use it all year round. It goes smashingly with grilled chicken, lamb, and even sweet burgers. Your guests will be so impressed to get a flavor profile they aren't expecting and they will be singing your praises for something that is so simple to add, but that makes the meal feel a little bit different and a little bit special. 

Other condiments we love and highly recommend are a spicy rhubarb chutney, homemade relish, chimichurri herb sauce, and creamy dill mustard. Condiments can often be an after thought at a barbecue, so by putting a little extra thought into yours, it will be the easiest way to elevate your parties. 

Enjoy!