For the vinaigrette:
red wine vinegar
extra-virgin olive oil
fresh rosemary leaves — optional
For the salad:
medium Belgian endives
rinsed, trimmed, leaves separated
peeled, sections separated
cutquarters and cut on the diagonal
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.