TARRAGON LAVENDER MIGNONETTE

With an abundance of lavender in and around Sequim Bay, and the perfect compliment to our Tea Smoked Oysters, this Mignonette celebrates the culinary traditions of the Jamestown S’Klallem tribe.

TARRAGON LAVENDER MIGNONETTE
1/4cup Champagne vinegar
1/2teaspoon honey
1tablespoon minced shallot
1teaspoon fresh chopped tarragon leaves
pinchground pepper
pinchcrushed lavender leaves
  • Mix together the vinegar, honey shallot, tarragon and pepper. Place in serving dish and sprinkle with the lavender leaves.

    (If you can’t find lavender leaves, use lavender honey, also made in Sequim Bay)

© 2018 Jamestown Seafood