The garden is damp and chilly and dead quiet. My french friend Lucie picks me up and we go walnut picking (to make walnut wine) then go back to her kitchen for a simple lunch of grilled eggplant with goats cheese, sweet wine and lemon meringue pie.
Lucie makes her salad dressing by first putting all the ingredients in the bowl, then adds the greens. Her secret is a dash of Colman's English mustard powder (she was born in Britain) She puts whole cloves of fresh garlic in her vinaigrette. When I bite into some of them later in the salad she seems embarrassed "They're for flavor. Not to be eaten" she almost scolds.