Lunch : Truffle Vinaigrette
Truffle VinaigretteCOOKING TIME:
- 1/3 cup of Isola Organic Balsamic Vinegar of Modena
- 2/3 cup of Blood Orange Olive Oil
- 4 tablespoons truffle juice
- 1 tsp of mustard
- Salt and Pepper
- Add all ingredients to a small bowl and use a mixer to thicken it.
- Serve over a bed of assorted greens with crushed nuts.
- Add steak, mushrooms or seafood for a well balanced salad.