Yield: 24 servings. Adapted from Chef Mitchell and Steven Rosenthal, Postrio, San Francisco, CA

Ingredients
Toasted Almond-Lavender Sauce: .5 ounce
Butter: 8 ounces
Shallots, sliced: 4 ounces
Leeks, white only, sliced: 2 cups
Dry vermouth: 4 cups
Heavy cream: 2 teaspoons
Lavender, dried: 8 ounces
Blanched sliced almonds, toasted: as needed
Salt and white pepper: as needed
Lemon juice

Method:
1. to make Toasted Almond-Lavender Sauce: In saucepan, melt butter over low heat. Add shallots and leeks; cook, covered, until soft but not brown.
2. Add vermouth; simmer until reduced to 1 cup. Add cream; bring to a simmer. Add lavender; cover and remove from heat. Let steep 5 minutes.
3. In blender, blend cream mixture and almonds until smooth; strain through fine strainer. Season with salt, pepper and lemon juice.

Yield: 6 cups

Salmon fillets, skinless, 6-8 ounces each: 24 each

Ingredients
Salt and white pepper: as needed
Olive oil: 1 cup
Lavender sprigs: 24 each

Method:
4. For each serving, to order: Season 1 salmon fillet with salt and pepper.
5. In sauté pan over high heat, heat 2 teaspoons oil; place salmon in pan with skinned side up. When salmon is golden brown, turn over and place pan in 400°F oven.
6. Bake for 5-8 minutes, depending on thickness of salmon, or until just cooked through.
7. Place salmon on serving plate; spoon 1/4 cup of Toasted Almond-Lavender Sauce over and around salmon. Garnish with 1 lavender sprig.

Tips:
- Serve with sautéed sugar snap peas or a mixture of English peas, fava beans and asparagus tips.

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