Harvested only on warm and breezy summer afternoons in heritage ponds dating back to the Iron Ages, the faintly violet-flavored salt was considered so royal, fleur de sel was only served to kings and queens.
It is also known as the caviar of salt - for every 80 lbs of coarse gray sea salt, only 1 lb of fleur de sel is produced.
Sprinkle a pinch of fleur de sel as a finishing touch on prepared dishes or raw vegetables, grilled meats, even cookies!
