Samuel Moehring / Salad

Served as an appetizer. Not too salty or tangy, just quite spicy (it sneaks up on you) and earthy.

The mushrooms are just cooked enough to be warm and meaty. The vinaigrette is applied sparingly, and the citrus in the vinaigrette played well with the Belgian endive.

Though it's pretty much carrots, iceberg, and a bit of red cabbage the dressing turns it into a whole 'nother thing. It's a vinaigrette made with bacon fat. I could eat pounds of this. I rest my case.

It's got dressing. It's got greens. What more do you want? It's $1 and delicious!

My first lunch in Paris started with this beauty. Simple vinaigrette with great tomatoes.