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Truffle Vinaigrette

  • Yield: About 1/2 cup


  • 1 1/2 tablespoons Champagne vinegar
  • 1 tablespoon minced shallots
  • 1/4 cup canola or vegetable oil
  • 1 tablespoon white truffle oil, or to taste
  • Kosher salt
  • Freshly ground white pepper


  • In a medium bowl, combine the vinegar and shallots and let sit for 5 minutes. Whisk in the canola and truffle oils and season lightly with salt and pepper to taste. Use as a dressing.