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.
-
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.
- Endives
- Mustard
- Salt
- Pepper
- Oil
- Vinegar
- black truffle oil
- 1 fresh black truffle
- fleur de sel