Frisée & Herb Salad With Black Truffle Vinaigrette

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Nutrition per serving    (USDA % daily values)
CAL
154
FAT
45%
CHOL
0%
SOD
2%

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Ingredients for 4 servings

1 cup Italian parsley leaves

2 tablespoons chervil leaves

1 tablespoon 1-inch pieces chives

1 tablespoon tarragon leaves

2 1/2 cups yellow frisée leaves (also called curly endive)

2 tablespoons sherry vinegar

¼ cup extra-virgin olive oil

1 tablespoon truffle trimmings, finely chopped

Kosher salt and freshly ground black pepper

Preparation

1.

Combine the herbs and frisée in a large bowl. Place the vinegar in a small bowl

2.

Whisk in oil and truffle pieces and season generously with salt and pepper. Dress the salad with just enough of the dressing to coat lightly and season with pepper

3.

Serve immediately.

View instructions at
Cook Taste Eat

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