Cheese With Truffle-Flavored Vinaigrette
Published January 10, 1987
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 slices very rich creamy cheese such as Brie (preferably Brie with truffles) mascarpone or Camembert, about one-half pound total weight
¼ cup truffle juice (see note)
½ 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
Nutritional analysis per serving (4 servings)
4 grams carbs; 20 milligrams cholesterol; 252 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 24 grams fat; 2 grams fiber; 258 milligrams sodium; 7 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.
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.
Private Notes