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Warm Asparagus and Morel Salad with Black Truffle Vinaigrette

Ingredients

Ingredients
<strong><span class="s1">Black Truffle Vinaigrette</span></strong> <ul> <li>2 cups port wine reduced to ¼ cup</li> <li><span class="s2">1 teaspoon butter</span></li> <li class="p1"><span class="s2">¼ cup sliced black truffles, canned or fresh</span></li> <li class="p1"><span class="s2">2 tablespoons chopped shallots</span></li> <li class="p1"><span class="s2">2 tablespoons white wine vinegar</span></li> <li class="p1"><span class="s2">4 tablespoons white truffle oil</span></li> <li class="p1"><span class="s2">¾ cup extra virgin olive oil</span></li> <li class="p1"><span class="s2">salt and pepper to taste</span></li> </ul>   <p class="p5"><strong><span class="s2">Warm Asparagus & Morel Salad</span></strong></p> <ul> <li class="p1"><span class="s2">½ pound bacon, diced</span></li> <li class="p1"><span class="s2">12 cippolini onions, blanched</span></li> <li class="p1"><span class="s2">6 ounces fresh morel mushrooms, roasted</span></li> <li class="p1"><span class="s2">16 stalks of green asparagus. Bottoms peeled, blanched and cut on a bias</span></li> <li class="p1"><span class="s2">Baby greens</span></li> <li class="p1"><span class="s2">Black truffle vinaigrette</span></li> <li class="p6"><span class="s2">3 tablespoons fresh chopped chives</span></li> </ul>  

Directions

Directions
<p class="p1"><strong><span class="s2">Black Truffle Vinaigrette</span></strong></p> <p class="p1"><span class="s2">In a small saucepan over medium heat add port and reduce to ¼ cup.</span></p> <p class="p3"><span class="s2">In a small skillet, melt 1 teaspoon of butter and sauté the truffle slices and shallots for 1 minute over medium-low heat.</span></p> <p class="p4"><span class="s2">In a small mixing bowl, add port reduction, truffle mixture and remaining ingredients and whisk to combine. Season to taste with salt and pepper.</span></p> <p class="p5"><strong><span class="s2">Warm Asparagus & Morel Salad</span></strong></p> <p class="p3"><span class="s2">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.</span></p> <p class="p3"><span class="s2">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.</span></p> <p class="p3"><span class="s2">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.</span></p>