WINTER SALAD
Servings: 2 people
Ingredients
For the vinaigrette:
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 shallot sliced paper-thin
- 1/4 cup extra-virgin olive oil 60ml
- 1 tablespoon fresh rosemary leaves -- optional
For the salad:
- 3 medium Belgian endives rinsed, trimmed, leaves separated
- 1 medium clementine peeled, sections separated
- 1/2 medium persimmon thinly sliced
- 1 in medium avocado cutquarters and cut on the diagonal
- 6 baby turnips trimmed, cut into thin rounds
- Fleur de sel
Instructions
-
In a small bowl, whisk together the soy sauce and the vinegar. Whisk in the mustard, then the shallot. When they are combined, whisk in the oil. Taste for seasoning.
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Mince the rosemary, and whisk it into the vinaigrette.
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Arrange all of the ingredients in a large, shallow plate. Make sure all the colors are showing. Drizzle with the vinaigrette, then sprinkle with fleur de sel. Serve immediately.
