Try These Recipes:

Lavender Rosemary Sea Salt:

Frisee and Arugula salad with grilled chicken, and feta cheese

1 (4 oz) chicken breasts

4 ea grape tomatoes

3 oz grated cucumber

3 oz feta cheese

6 ea red seedless grapes

5 ea katamalan olives

1 ea head frisee lettuce, green part trimmed off

1 oz baby arugula

For vinaigrette

2 cloves minced garlic

1 Tbl black pepper

1 ea shallot minced

2 oz red wine vinegar

6 oz extra virgin olive oil

1 tsp kosher salt

First season the chicken breast with salt and black pepper and grill on skin side down for 3 min over medium heat, then flip and cook for another 5 min or until completely cooked and pull off heat and let rest. In a large bowl place tomatoe, frisee, arugula, olives and cucumber. Cut grapes in half and add to the bowl of salad. In another bowl place all the ingredients for the vinaigrette and whisk until totally incorperated, and drizzle over salad. Mix salad well and plate, then slice chicken and place slices around the sald. Crumble the feta cheese on top, a nd sprinkle with rosemary, garlic, and lavender salt for garnish.