Caramelized Lettuce with Honey-Lavender Cream

Preheat oven to 275°F (135°C).

Halve the romaine lettuce hearts lengthwise. Clean, wash, and dry thoroughly.

In a large oven-safe skillet (cast iron works best), melt 2 tablespoons of butter over medium heat on the stovetop.

Place the lettuce halves, cut-side down, in the skillet. Cook for 5-7 minutes, until lightly browned.

Flip the lettuce halves. Add the remaining 2 tablespoons of butter, brown sugar, vanilla extract, and sea salt to the skillet.

Carefully transfer the skillet to the preheated oven. Bake for 2.5 - 3 hours, or until the lettuce is very soft and deeply caramelized, checking and basting with the melted butter and sugar mixture every 30-45 minutes. The lettuce should be almost meltingly tender.

While the lettuce is baking, prepare the honey-lavender cream. In a small saucepan, gently heat the heavy cream and honey over low heat. Add the dried lavender buds (if using). Do not boil.

Remove from heat and let steep for 15-20 minutes to infuse the flavor. Strain the cream through a fine-mesh sieve to remove the lavender buds. Discard the buds.

Chill the infused cream in the refrigerator for at least 30 minutes, or until cold.

Once the cream is chilled, whisk it until soft peaks form.

To serve, place a caramelized lettuce half on a plate. Top with a generous spoonful of honey-lavender cream. Drizzle with any remaining caramelized butter-sugar sauce from the skillet.