Spring is the time of year to pop into your gourmet food shop and sample seasonal products from across the globe. One odd little piece of produce I suggest you try? TRUFFLES! They are notoriously expensive but are quickly becoming ubiquitous in specialty markets (which also seem to be sprouting up around every corner).
One of the simplest ways to include truffle into your meal is truffle vinaigrette. You can toss it in a salad or even cook with it. To make, you’ll need 1/4 of a sliced small black truffle, 1/4 cup of extra virgin olive oil, 1/4 of a cup of aged balsamic vinegar and freshly squeezed lemon juice. In a small bowl, whisk together the sliced truffle, oil and vinegar, and season with a touch of lemon juice. Feel free to use it right away, and store the remaining extra in an airtight container in your fridge. It will last you about three days.