Arugula Salad with Balsamic Black Truffle Vinaigrette

Arugula salad with black truffle vinaigrette.

Arugula Salad with Balsamic Black Truffle Vinaigrette

This Arugula salad with Truffle Vinaigrette is a perfect light Summer dinner to serve on the patio with a glass of white wine. Double cream cheese and a slice of crust bread make this a special treat.

Course Main Course Salad

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 510kcal

Author Lea Ann Brown

Ingredients

2 teaspoons Aged balsamic vinegar
3 Tablespoons Black Truffle Oil
3 Cups Arugula loosely packed
2 hard boiled eggs cut into wedges
12 cherry tomatoes halved
8 ounces Double Cream Style Cheese
1 baguette sliced

Instructions

In a small bowl, whisk together the Balsamic Vinegar and Truffle oil until very well blended.
In a large bowl, toss the Arugula with the balsamic vinegar and black truffle oil.
Place 2 ounces of cheese on each plate. Divide the sliced hard boiled eggs and cherry tomatoes between the plates. Pour a little more of the truffle oil over the cheese if you'd like. Serve with crusty bread.

Notes

Tips for Success

Choose quality ingredients. Seek out a good quality aged balsamic vinegar and "real" truffle oil. Both of these ingredients will return a pure and exciting flavor.

Choose Cherub brand tomatoes. They're a type of grape tomato that is sturdy in nature and easy to slice. They're available year round.

Use a serrated knife to slice the tomatoes, but use a regular, very sharp, paring knife to slice the cheese. A serrated knife will leave groove marks in the delicate double cream cheese. You'll appreciate the cleaner presentation.

Nutrition