WINTER SALAD – – For the vinaigrette:: soy sauce, red wine vinegar, Dijon mustard, shallot (sliced paper-thin), extra-virgin olive oil (60ml), fresh rosemary leaves — optional, For the salad:: medium Belgian endives (rinsed, trimmed, leaves separated), medium clementine (peeled, sections separated), medium persimmon (thinly sliced), medium avocado (cutquarters and cut on the diagonal), 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.; – [/wpurp-searchable-recipe]
In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.