CRAB AND TRUFFLE SALAD
Ingredients;
10-20 grams of black truffles
Mustard Vinaigrette:
1/2 teaspoon Dijon mustard
Pinch salt
½ teaspoonful of honey
Pinch ground white pepper
6 to 8 tablespoons extra virgin olive oil
1 to 2 ounces truffles
A lemon
3/4 pound fresh cooked crabmeat
Method;
Make the dressing mixing the mustard, honey, vinegar, salt, and pepper and the oil.
Arrange truffle slices in between chunks of crab on a large dinner plate.
Pour over the dressing.
Add something green like parsley, or broccoli on the side of the plate.
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