Arugula Salad with Truffle Balsamic Vinaigrette
A simple way to resolve a decision on an appetizer or salad course.
- 3 Cups Arugula loosely packed
- 2 hard boiled eggs sliced
- 12 cherry tomatoes
- 2 teaspoons balsamic vinegar
- 3 Tablespoons Truffle Oil
- 8 ounces Double Cream Style Cheese
- 1 baguette sliced
Toss the Arugula with the vinegar and the truffle oil. Arrange on a big platter with four plates to the side.
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 bread.
Calories: 510kcal | Carbohydrates: 37g | Protein: 13g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 156mg | Sodium: 607mg | Potassium: 345mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1497IU | Vitamin C: 14mg | Calcium: 146mg | Iron: 3mg