- 1 large white onion, thinly sliced
- 1 garlic clove, crushed
- 3 tsp Dijon mustard
- 80 ml (⅓ cup) red wine vinegar
- 100 ml extra virgin olive oil
- 1 bunch frisée (baby endive), trimmed
- 3 large peaches, halved, stone removed
- 2 tsp honey
- 1 tbsp pesticide-free lavender flowers (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 15 minutes
Soak onion in cold water for 15 minutes. Drain and place in a large bowl with garlic, mustard, vinegar and 80 ml oil. Stir to combine. Top with frisée but don’t toss. Cover and refrigerate until needed.
Heat a barbecue to medium. Brush cut side of peach halves with remaining 1 tbsp oil and honey. Grill, cut-side down, for 5 minutes or until dark golden. Turn and cook for 2 minutes or until starting to soften. Set aside.
Toss frisée with vinegar mixture, season with salt and pepper, and arrange on a plate. Top with peaches and lavender flowers.
Pesticide-free lavender flowers are available from selected greengrocers and florists.
Photography by Brett Stevens.