In article >,
Steve Y > wrote:

> One of the delights we discovered here in France were Nems, mini Spring
> rolls that you eat wrapped in lettuce leaves with a few mint leaves.
> Never saw these in the UK
>
> The idea of soy and Balsamic as a dipping sauce appeals
>
> Steve
>

It truly is complimentary. :-)
Surprisingly so. I discovered the combo when I was looking to create a
salad dressing that was rich in flavor, yet fat free and relatively low
carb. Granted, vinegar is not carb free (and neither is soy sauce) but
it's so rich in flavor, you can use a very, very small amount. Adding
mustard to it as a thickener also worked out well.
--
Peace! Om

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