I made up this salad for a Scharffen Berger chocolate tasting dinner. It doesn’t have lots of chocolate in it, but the chocolate is a beautiful note along with the other flavors in the salad.
For the dressing: Whisk the vinegar, lavender, lemon juice, salt and honey together. Whisk in the olive oil in a slow, steady stream to emulsify.
Taste to dicover how strong or mild you like the lavender. Set aside for 10- 15 minutes to infuse the lavender to taste.
For the salad: slice mango and avocado into 1/2″ slices and arrange on a plate. Drizzle 1 TB. Vinaigrette over fruit on each plate. Toss the frisee or arugula in remaining vinaigrette. Divide and arrange on each plate. Warm the bittersweet chocolate with your hand and with a vegetable peeler. Peel off curls of chocolate over each salad. Grate a little cinnamon stick over each salad and serve.