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Asparagus Salad with Black Truffle Vinaigrette
Salade d'Asperges Vertes à la Vinaigrette Truffée

Serves: 4 : 4

Directions
Trim the tough ends of asparagus and blanch 4 minutes in boiling salted water. Drain and refresh immediately in a bowl of iced water. Prepare the vinaigrette: mix the mustard, salt and pepper and vinegar; then add the oils and whisk together. Dress the mixed greens with half of the vinaigrette and divide between 4 four plates; top each plate with three asparagus spears and dot asparagus with remaining vinaigrette. Top the salad with parmesan shavings (use a vegetable peeler on a chunk of parmesan cheese).

Recipe Contributed By
JDV

Recipe Category: Salads


Ingredients
12 green asparagus
1 tsp Dijon mustard Available Online
salt and pepper
2 Tbsp red wine vinegar
2 Tbsp black truffle oil Available Online
4 Tbsp sunflower oil
6 oz mesclun (mixed green lettuce)
Parmesan




Items Available For This Recipe


Fallot Dijon mustard 7 oz

$4.95    ( Item: #1510)


Black truffle oil 8.3 fl oz

$19.95    ( Item: #2850)



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