Active Time

　　10 min

　　Total Time

　　10 min

　　Truffles are pressure-cooked during the canning process, which causes them to release some of their water content. Using just a bit of this truffle juice in a vinaigrette will impart a delicious woodsy flavor.

Ingredients

　　2 teaspoons truffle juice or 1 teaspoon chopped truffles

　　2 teaspoons Sherry vinegar

　　2 tablespoons extra-virgin olive oil

　　1/8 teaspoon salt

　　1/8 teaspoon black pepper

　　5 ounces mesclun (6 cups loosely packed)

　　Whisk together all ingredients except mesclun in a large bowl until combined. Just before serving, add greens and toss to coat.