This Balsamic Truffle Vinaigrette Dressing is a delicious addition to any salad or vegetable. The earthy tones of the truffle, the tang of the mustard and the sweet tartness of the vinegar marry well to create a bright and complex dressing. The beautiful thing about this dressing is how versatile it is. You can simply pour it over your steamed vegetables for a quick and healthy weeknight dinner. Furthermore, you can create a delicious first course for your hauté cuisine meal utilizing this dressing in the Poached Pear Salad with Balsamic Truffle Vinaigrette.
Truffle is used extensively in the culinary world to enhance the overall flavor of many dishes. A Truffle is an edible fungus that grows in the wild, commonly amongst tree roots. Truffle is cultivated and harvested from natural habitats which is why it is very expensive and sought after. Truffle in its raw form has a very strong and distinct flavor. Because of the exorbitant cost and demand, utilizing an oil infused with truffle affords you the flavor of truffle at a more reasonable cost.
What Truffle Oil to use for The Balsamic Truffle Vinaigrette Dressing?
White and Black Truffles oils both work great in this dressing. White truffles are usually more mild in flavor so if you want a more subtle truffle taste go for that. If you are a big fan of truffles or if you prefer stronger flavors in general, you might prefer black truffle oil.
Balsamic Truffle Vinaigrette
- 1 cup White Balsamic Vinegar
- 2 ½ cup Blended Oil 90/10
- ¼ cup Truffle Oil
- 1 tsp Dijon Mustard Smooth
- 2 tbsp Confectioners Sugar
- In a bowl, add vinegar and mustard. Whisk them together.
- Begin to incorporate the blended oil, streaming it into the bowl, whisking at the same time to bind the two together.
- Add the truffle oil and whisk well.
- Finish with confection sugar. Whisk fast to incorporate air into dressing.
- Check the dressing with a spoon.
- The vinaigrette should coat the back of the spoon without running.
- Check the taste of the dressing and adjust if needed to your pallet.