YUULONG LAVENDER MUSTARD

Thank you Carol Dickinson for sharing this recipe. Place 150gm of black mustard seeds in a processor with 150 gm of brown mustard seeds ,20 whole cloves , 1 tbs of tarragon ,1 tbs of thyme , 3/4 cup of parsley sprigs , 1 tbs of ground ginger and 2 tbs of minced garlic , 2 tbs of honey and 3 tbs of salt . process until ingredients are finely chopped and processed . Mix together 1 and 1/2 cups of white wine vinegar and 1 cup of olive oil . Turn your processor on and slowly pour the oil , vinegar mixture in . Cover and stand overnight then using a wooden spoon stir through 2 tbs of chopped lavender petals . Store in a sealed jar and let stand for 2 days before enjoying .