WINTER SALAD
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
- 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.
- Mince the rosemary, and whisk it into the vinaigrette.
- 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.
