Imagine that your sitting in your own French villa, overlooking the lavender fields while sipping wine with friends. The sun is setting with a warm breeze whipping through the fields. Soft music plays in the background and the smell of fresh lavender fills the air. That is how I can describe this dish, pure and simple....heaven.
This salad dressing just can't be beat. It keeps for weeks in the fridge and not only goes well over a simple green salad, but also on fish or vegetables. The creamy coating of this dressing gives it a decadent look and makes any salad a few notches above the rest. I also call it Easter Vinaigrette since it makes an annual appearance every year!
This is certainly a spicy chili. Seeds are left in the jalepenos, chili powder and chorizo are thrown in, and don't forget the green bell peppers, cumin and onion to let the flavors come together. I would also recommend cooking it a day ahead, then letting it sit in the fridge for a night so you can trim the fat off the top for a slightly healthier chili (lovely isn't it!). There are no beans in this recipe but go for it if you so desire!