Slowly cooking honey with lavender makes a delicious glaze for our wild salmon, the main ingredient in this meal-size salad.
Preheat oven to 350 degrees F. In a large ovenproof saute pan over medium high heat add canola oil and heat until shimmering. Sear salmon flesh side down 1-2 minutes. Flip salmon over. Place pan in oven 6-8 minutes to finish cooking. Remove from oven and brush salmon with lavender honey.
In a large mixing bowl combine greens and sherry vinaigrette. Toss gently.
To serve place a large scoop of mixed greens on center of plate. Place salmon on top. Sprinkle with spiced pistachios, crumbled chevre and summer berries.
In a small sauce over medium low heat combine all ingredients. Cook 8-10 minutes. Remove from heat, cover and let steep 15 minutes. Strain through sieve. Reserve at room temperature.
In a small bowl combine all ingredients and whisk to combine.
Preheat oven to 325 degrees F. Spray small baking sheet or pan with nonstick cooking spray. In a large bowl combine corn syrup, sugar salt, pepper and red pepper flakes. Stir to blend. Add pistachios, stir gently to coat. Transfer to baking sheet. Bake 5 minutes. Using fork stir pecans to coat with melted spice mixture. Continue baking 10 minutes until nuts are golden and coating bubbles. Transfer to piece of aluminum foil. Working quickly separate nuts with fork. Cool. Store in airtight container at room temperature.