One sample jar of each of the following salts:

• Truffle & Salt
• Fennel & Salt
• Saffron & Salt
• Fiori & Salt
• Porcini & Salt
• Herbs & Salt

Truffle & Salt is aromatic blend of Italian black truffle and sea salt. We love it in chicken soup, and on popcorn!

Fennel & Salt is sea salt blended with toasted fennel, organic Sicilian fennel pollen, and exotic spices. It is great for finishing soups and salads, or as a rub for roasted root vegetables and grilled pork chops.

Saffron & Salt is sea salt blended with strands of saffron. A classic of Abruzzo, Italy. The golden hue and delicate flavor lends itself to fusion cuisine, risottos, fresh ricotta cheese, or sprinkled on Marcona Almonds.

Fiori & Salt is an aesthetically appealing mix of sea salt, wild orange peel and ten types of edible flowers. It presents beautifully when sprinkled on fresh ricotta or burrata cheeses, green salads and puréed soups.

Porcini & Salt is sea salt mixed with sundried porcini, onions, garlic, and herbs. It enhances roasted game, halibut or chicken, risottos, and sautéed mushrooms.

Herbs & Salt is an aromatic blend of Adriatic sea salt and herbs from throughout the Italian peninsula. A pantry staple and perfect rub for grilling steak, chicken, or shrimp.

• Vodka Infused Cherry Tomatoes with Dipping Salts Recipe

Each jar is 30 grams (1.1 ounces)

Dijon Truffle Mustard2

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K.L. Keller's Dijon Black Truffle Mustard wowed the judges with its earthy aromatic spin on the classic Dijon, and was named the Grand Champion at the World-Wide Mustard Competition during the Napa Valley Mustard Festival.

The judges participating in the blind tasting "went wild for it. It was a mustard they just wanted to smell." said Barry Levenson, Curator of the Mount Horeb Mustard Museum in Mount Horeb, Wisconsin, who oversaw the competition.

This is a traditional, silky Dijon mustard with great truffle flavor. We think it is wonderful and something you'll be proud to have in your kitchens!

Napa Valley Mustard Festival Grand Champion!

• Put it on a roast beef sandwich.
• Incorporate it into gourmet deviled eggs.
• Coat a leg of lamb or lamb chops, and grill.
• Create a vinaigrette and toss with warm boiled potatoes for a truffly twist to hot potato salad.
• Add it to Beef Carpaccio.
• Mix it with horseradish and serve with Prime Rib.
• Dip your pretzels in it!
• Slather it on hot dogs and sausages.
• Spread it on your gourmet burger.

Ingredients: water, mustard seed, white wine vinegar, sea salt, black truffle bits, porcini powder, truffle aroma (sunflower oil, natural flavor), citric acid.

6 ounce glass jar

Pitted Agen Prunes (Coufidou)1

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These are no ordinary prunes. The French have savored les Pruneaux d’Agen for centuries, regarding them as highly as foie gras or fine spirits. Slow oven-drying concentrates the prunes’ natural sweetness before they are carefully rehydrated with steam. The result is exquisitely plump prunes with a luscious, creamy texture.

These prunes lend a full, ripe flavor, and a satisfying bite to all manner of sweet and savory dishes.

• Serve with a cheese platter
• Bake a prune d’Agen tart (after soaking the prunes in muscat!)
• Make pork and prune stew
• Add to a sauce for roasted poultry
• Stuff with foie gras
• Make prune ice cream
• Use as the fruit in Far Breton Pudding Cake
• Make a lamb tagine with prunes
• Stew prunes with port wine and serve over a piece of pound cake
• Make a last minute dessert of prune clafoutis

Ingredients: pitted Agen prunes

8.8 ounce (250 gram) decorative box