Vinaigrette is the mother of all oil and vinegar combinations.
This emulsion may be elaborate or simply three parts oil to one part vinegar. Fleur de Sel gives more intensity to this dressing and is the moist, caviar of salt from the natural salt ponds of Brittany on the coast of France. This salt is hand raked from the surface of the ponds during July and August.


Vinaigrette

2 tablespoons white balsamic vinegar
¼ teaspoon Fleur de Sel
⅛ teaspoon freshly ground Tellicherry peppercorns
¼ teaspoon Italian herb mix
⅓ cup olive oil


Croutons

4 slices buttermilk bread
2 tablespoons butter


Salad

1 iceberg lettuce, rinsed and patted dry
2 celery stalks, thinly sliced
2 tablespoons crumbled feta cheese
2 medium carrots, shredded
2 tablespoons chopped walnuts, toasted


1.  Vinaigrette: In a blender, process the vinegar,
     Fleur de Sel, pepper and Italian herbs. Continue running on
      low speed and open the top so you can slowly pour in the oil.
      This will produce a creamy dressing.

2.  Croutons: Slice the crusts off each bread slice, then cut the
      slices into cubes. In a nonstick 10-inch frying pan, melt the
      butter and fry all the bread cubes over medium heat until
      lightly browned and crispy.

3.  Salad: Place lettuce on each plate; sprinkle with celery, feta
     cheese and shredded carrots. Drizzle vinaigrette over each salad,
     then sprinkle with walnuts and croutons.

     Hint: Walnuts may be toasted in a pan or in the oven at 350°
     for just a few minutes.


     Makes 6 small side salads