Arugula, Truffle, And Pecorino Salad

By á-170456

Ingredients

• 4 cups arugula trimmed, washed, and chilled
• 6 ounces black truffle
• 1 lemon juiced and zested
• 4 ounces freshly-shaved pecorino cheese
• 1/2 cup extra virgin olive oil
• Sea salt to taste
• Freshly-cracked black pepper to taste
• 1/2 cup mint leaves - (loosely packed) rinsed, dried

Preparation

Step 1

Divide the greens onto 4 dinner plates. Slice the truffles thinly and acidulate them with 1/2 of the lemon juice. Portion the truffles onto the greens, then top with shavings of pecorino.

In a small bowl, beat the olive oil with the remaining lemon juice and add one teaspoon of sea salt, grindings of pepper, and the lemon zest. Pour the dressing over the greens and strew with mint leaves.

This recipe yields 4 servings.