Servings:
Makes 4 servings
Ingredients
- 1 tablespoon sherry vinegar
- 1 teaspoon minced shallots
- 1/4 teaspoon dijon mustard
- 1 tablespoon cup black truffle juice
- 1/2 tablespoon chopped black truffle peelings
- 1 tablespoon grapeseed or vegetable oil
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Salt and freshly ground white pepper
- 1 pound mâche
- 1 tablespoon freshly grated parmesan cheese
- 1 tablespoon Fresh black truffles
Preparation
Baking Directions:
Whisk together the sherry vinegar and mustard until smooth.
Add the black truffle juice and black truffle peelings, and mix until combined.
Slowly drizzle in the grapeseed and olive oils and whisk until the vinaigrette is emulsified; season to taste with salt and pepper.
Toss the mâche, Parmesan, and black truffle vinaigrette together; taste and season if needed.
Garnish the salad with the black truffle shavings and serve immediately.
