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Warm Asparagus and Morel Salad with Black Truffle Vinaigrette


Black Truffle Vinaigrette
  • 2 cups port wine reduced to ¼ cup
  • 1 teaspoon butter
  • ¼ cup sliced black truffles, canned or fresh
  • 2 tablespoons chopped shallots
  • 2 tablespoons white wine vinegar
  • 4 tablespoons white truffle oil
  • ¾ cup extra virgin olive oil
  • salt and pepper to taste

Warm Asparagus & Morel Salad

  • ½ pound bacon, diced
  • 12 cippolini onions, blanched
  • 6 ounces fresh morel mushrooms, roasted
  • 16 stalks of green asparagus. Bottoms peeled, blanched and cut on a bias
  • Baby greens
  • Black truffle vinaigrette
  • 3 tablespoons fresh chopped chives


Black Truffle Vinaigrette

In a small saucepan over medium heat add port and reduce to ¼ cup.

In a small skillet, melt 1 teaspoon of butter and sauté the truffle slices and shallots for 1 minute over medium-low heat.

In a small mixing bowl, add port reduction, truffle mixture and remaining ingredients and whisk to combine. Season to taste with salt and pepper.

Warm Asparagus & Morel Salad

In a medium skillet cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels. Using a fine mesh sieve, strain bacon grease into a small heatproof bowl.

In a large sauté pan, heat the reserved bacon fat over medium-high heat, add the onions and cook, stirring constantly, until lightly browned, about three minutes. Add morels and asparagus and cook until heated through, about 1 minute. Remove pan from heat, add bacon, ¼ cup black truffle vinaigrette and season to taste with salt and pepper.

In mixing bowl, lightly dress baby greens with reserved vinaigrette, season with salt and pepper and toss to coat. Divide asparagus and morel mixture evenly between four plates, top with greens and garnish with chives.