Prepare the Truffle Oil Dressing; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.
In a large bowl, toss the spinach and basil leaves with the prepared Truffle Oil Dressing.
Place salad mixture on individual salad plates. Sprinkle each serving with sea salt.
Makes 4 to 6 servings.
Truffle Oil Dressing Recipe:
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
* Truffle oil is top-quality olive oil that has been infused with either white or black truffles. Both types of truffles have an earthy, mushroom like flavor. Truffle oil was originally created when truffles are soaked in olive oil. Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of fresh truffles in high-quality olive oil.
Storing Truffle Oil: Bottled truffle oil loses aroma over time as it is a truffle extract infusion. This delicate oil loses characteristic aroma quickly, so store in the refrigerator. If you are a truffle fanatic, like me, you'll have no trouble using it before the aroma is weakened. Most unrefined oils (oils obtained from cold pressing, mechanical methods) will keep for 3 to 6 months if properly stored in a cool dark location. The refrigerator is the best place to store unrefined oils. Since I started doing this, my truffle oil has maintained its aroma much longer.
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.