Cut each lemon twice lengthwise so that the lemon is nearly quartered, stopping your knife about a half in before slicing through the lemon all the way.

Fill each lemon with roughly a tablespoon of salt and press each one into a sterilized 12oz canning jar under enough pressure that the lemons release their juices. Repeat until the jar is full and all the lemons have been salted and stuffed into the jar.

If your lemons don’t give you enough juice to cover them, top the jar with freshly squeezed lemon juice (do not use water).

Sprinkle Durant Kitchen Culinary Lavender over the top of the lemons, seal and shake the jar.

Store the lemon jar in a warm, easy-to-access place for three to four weeks before using, shaking the jar every day when you think of it. Your lemons will stay good for a year, outside the fridge, and, along with salad dressings, will help doll up sauces, aiolis, and compotes.

In a food processor, blend ingredients on high until the dressing is emulsified, smooth but still thick, set aside.

Toss ½ cup preserved lemon dressing in a large bowl with chicories and radicchio and hazelnuts.

Plate greens on a large serving tray and gently wedge grapefruit, blood orange slices, and cheese between the leaves.

Garnish with honey drizzles and Durant Kitchen Culinary Lavender and serve along with a ramekin of the remaining dressing.