Sweetbreads and Verbena

This dish received mixed reviews. We served the verbena infused sweetbreads with pickled watermelon rind, which was also kissed by the lemon verbena. It was light and rich, with a brightness and clarity that was woven together by the threads of the herb. Sometimes you go out on a limb for flavor combinations that suit your palate. Discussing the dish with Aki she pinpointed the dual use of verbena as the issue. She thought that using it twice would be overpowering because it is such a strong floral essence. My take was that the unusual presentation of sweetbreads as a light dish threw people off. No way to know who was right. Still I stand by the dish and the flavor profile. Is there room for improvement? Almost always, but if you you don't love the flavors in the first place there's no point in making the dish.