Cheese With Truffle-Flavored Vinaigrette

Name: Cheese With Truffle-Flavored Vinaigrette
Total time: 10 min
Yield: Four servings
Cuisine: french
Ingredients: 4 slices very rich creamy cheese such as Brie (preferably Brie with truffles) mascarpone or Camembert, about one-half pound total weight; 1/4 cup truffle juice (see note); 1/2 teaspoon Dijon-style mustard; 2 teaspoons white-wine vinegar, preferably champagne vinegar; 5 tablespoons virgin olive oil; Salt to taste, if desired; Freshly ground black pepper to taste; 4 to 6 cups assorted salad leaves such as arugula, radicchio, red leaf lettuce and so on cut into fairly large, bite-size pieces

By Craig Claiborne and Pierre Franey

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; A Menagerie of Delights

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Ingredients

Yield:Four servings

4slices very rich creamy cheese such as Brie (preferably Brie with truffles) mascarpone or Camembert, about one-half pound total weight
¼cup truffle juice (see note)
½teaspoon Dijon-style mustard
2teaspoons white-wine vinegar, preferably champagne vinegar
5tablespoons virgin olive oil
Salt to taste, if desired
Freshly ground black pepper to taste
4 to 6cups assorted salad leaves such as arugula, radicchio, red leaf lettuce and so on cut into fairly large, bite-size pieces

Ingredient Substitution Guide

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Preparation

Step 1
Arrange one slice of cheese on each of four dark-colored plates.
Step 2
Combine the truffle liquid, mustard, vinegar, oil, salt and pepper to taste and whisk thoroughly to blend.
Step 3
Put the salad leaves in a bowl and pour the sauce over them. Toss to blend. Divide the leaves among the plates, placing the salad next to the cheese slices.

Tip

Canned or bottled truffle juice is available in specialty food shops. You may use the liquid from tinned whole black truffles, preserving the truffles by covering them with brandy.