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Salad
Italian
4 - 6 servings
20 minutes
1 hour
As directed, serve this salad warm for optimum flavor and to enjoy the aroma of truffle oil.
1 pound Fingerling Medley Potatoes or Yellow Finn Potatoes, sliced 1/4 inch thick
2 tablespoons extra virgin olive oil
Pinch fresh ground black pepper
1 pound fresh mushrooms, well-cleaned (Porcinis, Morels and Chanterelles)
1/4 cup champagne vinegar
1 tablespoon white truffle oil
1/4 cup Parmesan cheese, freshly shaved or grated
1 cup Dandelion greens
In a mixing bowl, combine potatoes with half the olive oil, Herbes de Provence and black pepper.
Place the potato slices on a baking sheet with 2-3 tablespoons water and bake 30-40 minutes in a pre-heated 350°F oven until just tender. Set aside.
Toss the mushrooms with the remaining olive oil, Herbs de Provence Seasoning and pepper.
Bake 10 minutes and set aside.
Heat in a large skillet over high heat.
Toss the roasted potatoes with mushrooms in the skillet until warmed through (2-3 minutes).
Remove from heat and add the Champagne Vinegar.
Transfer to a large mixing bowl, season to taste with salt, and toss gently with the dandelion leaves.
Divide salad among plates, drizzle with truffle oil, and sprinkle with Parmesan.
Serve immediately.
Clean fresh mushrooms with a gentle, soft bristle brush or paper towel. Do not use water as it will turn the mushrooms soggy.
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