Preparation

  • In a salad bowl, mix 1 teaspoon of mustard, salt, pepper, and 3 spoons of oil for 1 spoon of vinegar, and 1 tbsp of black truffle oil.
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    Gently mix with the halved endive leaves.

  • Add thin slices of black truffle freshly cut with a truffle razor, and a little fleur de sel. Serve immediately.