Mâche Salad with Black Truffles and Parmesan

 The Today Show, January 30, 2006
Makes 2 servings

WHERE TO BUY TRUFFLES (fresh & preserved):
on line at http://www.chefswarehouse.com.

The season for fresh black truffles runs from December throught late February or early March.

Dishes with fresh black truffles will be served throughout the truffle season at DANIEL.

  • 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
  • Salt and freshly ground white pepper
  • 1 pound mâche
  • 1 tablespoon freshly grated Parmesan cheese
  • Fresh black truffles, thinly shaved

    1.  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.

    2.  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.

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