Sweet, salty, savory, refreshing - this quirky salad transforms summer.
In a medium serving bowl, toss the watermelon and lavender with 1 Tbs of oil until evenly coated. Cover and refrigerate overnight.
For the dressing, whisk together the oil, vinegar and tamari until somewhat emulsified. Stir in a pinch of salt.
Add the blueberries and crumbled cheese to the bowl with the watermelon and lavender. Drizzle with the dressing and sprinkle with the microgreens. Serve chilled and enjoy!