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Truffle Vinaigrette

  • Yield: About 2 cups


  • 1/3 cup minced shallot
  • 1/2 cup red wine vinegar
  • 3 tablespoons truffle paste
  • 1 tablespoon honey
  • 1 tablespoon whole-grain mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon finely ground black pepper
  • 1 cup extra virgin olive oil


  • Combine the shallot and vinegar in a nonreactive bowl and set aside for 10 minutes. Whisk in the truffle paste, honey, mustard, salt and pepper and then drizzle in the olive oil little by little until dressing is emulsified. Use to dress salads or store in a nonreactive container in the fridge until ready to use, up to several days.

Recipe Details