“Pierre mixed the salad. The romaine and cress he doused with walnut oil chilled to an emulsion, turning it with wooden forks so that the bruises showed on the green in dark lines. He poured on the souring of wine vinegar and the juice of young grapes, seasoned with shallots, pepper and salt, a squeeze of anchovy, and a pinch of mustard. At the Faison d’Or the salad was in wedlock with the roast.” (p.24)” SaladMustardCressAnchovyFaison D OrPepper And SaltRomaineShallotsWalnut OilWine VinegarWooden ForksYoung Grapes Book:High Bonnet: A Novel of Epicurean Adventures Source: High Bonnet: A Novel of Epicurean Adventures