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Mesclun Salad with Marshall’s Farm Wildflower Honey & Lavender Croutons

Ingredients For The Croutons

2 tbsp. Marshall’s Farms Wildflower Honey
1 tsp Dried Lavender Flowers, chopped
¼ cup Grapeseed Oil
½ tsp. Sea Salt
⅛ tsp. Black Pepper, freshly ground
3 cups Sourdough Bread, cut into ¾ inch cubes


  • In a small saucepan over low heat, add the honey, lavender flowers, oil, salt and pepper.  Heat until honey has melted. 
  • In a medium mixing bowl, toss the bread cubes with the honey/oil mixture, then spread onto a parchment lined baking sheet. 
  • Bake in a 300°F oven for 15-20 minutes, or until they are golden brown, stirring halfway through cooking to ensure even browning.  Cool completely.

Ingredients For The Vinaigrette

2 tbsp Champagne Vinegar
1 ½ tsp Dijon Mustard
2 tsp. Marshall’s Farms Wildflower Honey
¼ tsp Sea Salt, plus more to taste
⅛ tsp Black Pepper, freshly ground and more to taste
¼ cup plus 2 tbsp Grapeseed Oil
8 cups Mesclun Greens
Sea Salt and Black Pepper, to taste


  • In a small bowl, whisk together the vinegar, mustard, honey, salt and pepper.  Slowly add the oil, whisking until emulsified.  Alternatively, shake all ingredients in a jar until emulsified.

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