Mixed Greens with Truffle Oil Dressing

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This salad is a wonderful gastronomic experience. The truffle oil provides a new meaning to salads as there is something about the smell that makes you want to throw aside your fork and eat the salad with your fingers!

Check out Linda's Salads and Salad Dressing Recipes.

Don't forget to check out my Truffle Dinner Menu which includes this Mixed Greens with Truffle Oil Dressing.
 

Truffle Oil Dressing:
2 tablespoons white truffle oil
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon champagne wine vinegar
1/4 teaspoon fresh squeezed lemon juice
1/2 teaspoon sea salt (fleur de sel)
Few grindings of black pepper

In a small bowl, whisk together while truffle oil, olive oil, champagne wine vinegar, lemon juice, sea salt, and black pepper; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.

Salad Ingredients:
2 small heads of baby spinach leaves, stems removed and torn into bite-sized pieces
1 small bunch fresh basil leaves, stems removed and torn into bite-sized pieces
Sea salt (fleur de sel) or coarse salt

In a large bowl, toss the spinach and basil leaves with the Truffle Oil Dressing. Place salad mixture on individual salad plates. Sprinkle each serving with sea salt. Serve immediately.

Makes 4 to 6 servings.