Cheese With Truffle-Flavored Vinaigrette

Ingredients

• 4 slices very rich creamy cheese such as Brie (preferably Brie with truffles) mascarpone or Camembert, about one-half pound total weight
• ¼ cup truffle juice (see note)
• ½ teaspoon Dijon-style mustard
• 2 teaspoons white-wine vinegar, preferably champagne vinegar
• 5 tablespoons virgin olive oil
• Salt to taste, if desired
• Freshly ground black pepper to taste
• 4 to 6 cups assorted salad leaves such as arugula, radicchio, red leaf lettuce and so on cut into fairly large, bite-size pieces

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    734 calories; 64 grams fat; 31 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 36 grams protein; 170 milligrams cholesterol; 1089 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Arrange one slice of cheese on each of four dark-colored plates.
2. Combine the truffle liquid, mustard, vinegar, oil, salt and pepper to taste and whisk thoroughly to blend.
3. Put the salad leaves in a bowl and pour the sauce over them. Toss to blend. Divide the leaves among the plates, placing the salad next to the cheese slices.

• Canned or bottled truffle juice is available in specialty food shops. You may use the liquid from tinned whole black truffles, preserving the truffles by covering them with brandy.

10 minutes