Ingredients

1 tsp. Roland® Dijon Mustard

2 Tbsp. Roland® White Wine Vinegar

2 tsp. Fresh thyme, minced

6 Tbsp. Roland® White Truffle Oil

1 lb. Fresh green beans, trimmed and blanched

1 lb. Fresh Cremini mushrooms, trimmed and thinly sliced

2 Tbsp. Shallot, finely chopped

1 head Belgian endive, trimmed, cleaned, and sliced into 3/4-inch strips

Roland® Fine Sea Salt (add to personal taste)

Black pepper, ground (add to personal taste)

Preparation

TRUFFLE OIL VINAIGRETTE:

  1. In a small bowl, whisk together Dijon mustard, white wine vinegar, and thyme.

  2. Slowly whisk in the truffle oil to make a creamy, emulsified dressing. Season with sea salt and pepper; set aside.

SALAD:

  1. In a large bowl, toss together the blanched green beans, mushrooms, shallot, and sliced endive.

  2. Add the truffle oil vinaigrette and toss to coat. Line a platter with whole endive leaves and mound the salad over them.

NOTE: The green beans should be blanched until tender, but not soft.