Republic of Tea Salad Dressings

1. Put 1 cup of bulk Republic of Tea's Chamomile Lemon Balm tea blend into an unbleached, organic cotton cheesecloth bundle with 1 cup of dried, organic, Maine blueberries, 1 cup of organic Herbes de Provence seasoning blend, 1 cup of organic, dried, lavender buds. Make sure to soak, then rinse the blueberries before using. Tie with organic, unbleached cotton cooking twine.

2. Steep 12 cups of organic white vinegar in a crockpot with the bouquet garni/seasoning bundle. Add 1 - 2 cup(s) of World Market's Swedish lingonberry preserves, 2 cups of Louis Jadot unoaked chardonnay, 4 cups of minced, organic shallots, and 1 cup of finely-minced, organic garlic cloves. Cook, uncovered, on low heat for two hours. Stir every 30 minutes.

3. Remove bouquet garni. Put seasoned vinegar into large mixing bowl. Add 6 - 8 cups of organic extra-virgin olive oil, organic sea salt, organic stevia powder and organic, coarsely-ground, black pepper to taste. Whisk and use for salads, or lightly dressing (misting) seafoods before grilling.

***Chamomile Lemon Balm can also be mixed with ginger root slices, kaffir lime leaves, Thai red chili pepper, de-seeded, garlic cloves, coriander seeds, lemongrass, cardamom pods, and galangal root slices for another salad or seafood dressing. Use everything organic, including rice wine vinegar, sake, reduced-sodium tamari sauce/miso paste and sesame oil for that one.