Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage

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  • Level: Easy
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Ingredients

WHITE TRUFFLE VINAIGRETTE

Directions

  1. Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage.

WHITE TRUFFLE VINAIGRETTE

  1. Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.
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