Left to marinate in the refrigerator for an hour or two, honey-soaked goat cheese takes on a little sweetness, the perfect complement to its natural tang. Serve with fruit, nuts, and slices of a great baguette.

4 ounces goat cheese, sliced into 4 rounds (if puck-shaped) or 6 rounds (if log-shaped)
1 tablespoon honey
1/2 teaspoon dried culinary lavender, finely chopped
Sea salt
Place the goat cheese on a serving platter. Drizzle with honey, sprinkle with lavender, and refrigerate 1 hour. Sprinkle with salt before serving.

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