Fleur de sel is a hand-harvested sea salt collected by workers who scrape only the moist, flaky, and textured kernels that forms on the top of the salt beds. This delicate salt is comprised of larger kernels with more mineral complexity than table salt. Used as a "finishing" salt rather than for cooking, sprinkle this on fresh salads, eggs, or other cooked dishes to add flavor and texture.
Use this spread on a toasted baguette or add to hummus to spruce it up. Also delicious with a salty cheese, sliced meats, and pasta. Features fried eggplants, red peppers, apples, onions, peeled and diced tomatoes, extra virgin olive oil, cider vinegar, garlic, coriander, salt, chili, spices, and rosemary exact.
Fig and Walnut confit is perfect for goat cheese or on a toasted baguette. Features figs, fruit sugars, cane sugar Pays d'Oc white whine, walnuts, jelling agent, fruit pectin, and concentrated lemon juice.