Truffle Vinaigrette


  • 1/4 cup champagne vinegar
  • 1/2 teaspoon sea salt
  • 3/4 cup truffle oil
  • 1/3 cup olive oil
  • Freshly ground black pepper

Makes about 1 cup


In a small bowl, whisk together the vinegar and salt until the salt dissolves.

Slowly whisk in the truffle oil and olive oil until emulsified.

Season with pepper and use immediately or keep covered in the refrigerator for up to 4 days.