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
Instructions
- Arrange one slice of cheese on each of four dark-colored plates.
- Combine the truffle liquid, mustard, vinegar, oil, salt and pepper to taste and whisk thoroughly to blend.
- 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.
← Back to all recipes