Fredericksburg Cool Cucumber Lavender Salad
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| 2 cucumbers, peeled and thinly sliced |
| 1 red onion, thinly sliced |
| 1 cup Lavender Champagne Vinegar |
| 1/2 cup water |
| 1/3 cup white sugar |
| 2 tablespoons Fresh Dill |
| 1/2 cup Fresh Basil, minced |
Toss the cucumbers and the onions together in a large bowl. In a saucepan combine the vinegar and water and sugar and bring to a boil. Pour over the cucumbers and onions. As it cools, stir in the dill and basil. Cover and refrigerate until cold. Let the mixture marinate at least one hour before serving. To serve, spoon onto salad plates and garnish with a sprig of fresh dill.
