Ingredients:

• 1 cup walnuts, lighted toasted
• 1 bunch radishes, thinly sliced
• 5 Persian (or Turkish) cucumbers, thinly sliced
• 4 scallions, thinly sliced
• 1 cup chopped parsley
• 1 cup chopped cilantro
• ½ cup chopped mint
• ½ cup chopped dill
• 1/4 cup chopped tarragon or chives
• 1/2– 1 cup crumbled feta (optional)
• ¼ cup Herbes De Provence Extra Virgin Olive Oil
• 1/4 cup Lavender Balsamic Vinegar
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice, more to taste
• ½ teaspoon allspice
• salt and pepper to taste

Instructions:

Toast walnuts on a sheet pan, in a 350 F oven for 12-15 minutes, until lightly toasted. Cool.

Place cooled walnuts along with remaining ingredients in a large bowl and toss well. Taste, adjust salt and lemon. If it tastes bland, add a little more salt or Lavender Balsamic Vinegar.

It should have a refreshing lemony kick with a slight taste of Lavender. Enjoy!