Far Breton Minute Canadian recipe Pork- LateChef.com

Fresh Herb Salad W Shallot and Truffle Vinaigrette

It was april of 2009 and i had just finished brunch in a French bakery on the outskirts of darmstadt, Germany. you won't find this bakery in any tourist guide book, so you'd do best to leave your English at the door. the menu, abundant with fresh seasonal cheeses, dairy, and eggs, was written entirely in French. the aroma of fresh breads and pastries was so thick, you could almost taste the yeast in the air. it was 9am and there was not an empty seat to be found. strangers had begun sharing tables with those around them, groups of six crammed elbow to elbow around tables meant for four, and in the middle of it all was a 27 year old chef from north carolina who couldn't have wished to be anywhere else in the world. it was in this bakery that i was lucky enough to get my hands on a bottle of vinaigre aromatise a la truffe, vinegar flavored with truffles. truffles are one of the rarest and most expensive foods in the world. they are exceptional mushrooms that grow 3 to 12 inches below the ground nearby to the roots of oak trees. the temperature has been unseasonably warm this week, so i thought i'd construct a salad to compliment the refreshing weather. while rooting through my pantry for ingredients i came across this magnificent vinegar that has been aging in a dark corner for almost a year. the smell of this vinegar can really only be described as buttery velvet.

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