Mesclun Salad with Truffle Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Truffles are pressure-cooked during the canning process, which causes them to release some of their water content. Using just a bit of this truffle juice in a vinaigrette will impart a delicious woodsy flavor. Ingredients:
2 teaspoons truffle juice or 1 teaspoon chopped truffles |
2 teaspoons sherry vinegar |
2 tablespoons extra-virgin olive oil |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
5 ounces mesclun (6 cups loosely packed) |
Directions:
1. Whisk together all ingredients except mesclun in a large bowl until combined. Just before serving, add greens and toss to coat.
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