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Summer Truffle Recipe: Herbed Mixed Greens with Black Summer Truffle and Provolone and Black Truffle Vinaigrette

This light but flavorful salad makes a perfect side dish for any summer menu.  The black truffle vinaigrette really boosts the flavor of the summer black truffles.  Since summer truffles are only a fraction of the cost of winter black truffles or Alba white truffles, and are considerably milder in flavor and aroma, they can be used in generous amounts.


Ingredients for Salad:

4 oz. haricots verts, blanched until tender but crisp and cut into 1 ½ inch pieces

8 cups mixed greens such as arugula, mache, mizuna, frisee

½ cup finely chopped mixed herbs such as cilantro, basil, parsley, tarragon, thyme, chervil (use only a small amount of the stronger herbs such as tarragon or thyme)

6 green onions, sliced thin

4 oz black summer truffles, sliced thin

3 oz provolone cheese, sliced very thin

Ingredients for Black Truffle Vinaigrette:

1 ½ tablespoons Champagne or white wine vinegar

¼ teaspoon Dijon mustard

¼ teaspoon minced garlic

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

3 tablespoons black truffle oil

1 ½ tablespoons extra-virgin olive oil


For the Black Truffle Vinaigrette, whisk together the first five ingredients in a small bowl.  Continue whisking, while pouring a thin steady stream of black truffle oil and olive oil.

For the Salad, combine haricots verts, greens, herbs and green onions in a large bowl.  Drizzle half the dressing over the greens and mix well ensuring that the greens are well coated with the black truffle vinaigrette.  Add the sliced summer truffles and drizzle the remaining dressing over the truffles.  Toss the salad carefully trying not to break the truffle slices.  Distribute the salad onto four plates and top with thin slices of provolone cheese. Serves 4.

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