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.

1/4	cup Champagne vinegar
1/2	teaspoon honey
1	tablespoon minced shallot
1	teaspoon fresh chopped tarragon leaves
pinch	ground pepper
pinch	crushed 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)