Arugula Salad with Truffle Oil Vinaigrette

Arugula Salad with Truffle Oil Vinaigrette

What can I possibly say about this salad to make you believe this isn't just a regular salad? Two words: truffle oil. Seriously. It's simple and it's refreshing, but the truffle oil really puts it over the top. This is instantly my new favorite salad, and I can't get enough of it!

My mom made this salad a couple weeks ago for our Sunday family dinner at her house. She used a simple arugula salad recipe and changed it up a little bit. The result was mind-blowing! It's amazing what a small touch of truffle oil can do to really vamp up the flavors of this salad.

I absolutely love truffles. I was introduced to them a couple years ago when I went to dinner with my mom to Zinc Wine Bar and Bistro. I didn't really know what they were, but ordered their "Truffled Chicken Paillard." Let me tell you, when they make that dish, the entire restaurant is filled with the aroma of truffles. And since the aroma and the flavor remind me of a mild garlic (my other favorite flavor!), I was instantly in love with truffles. (Also, I am determined to try to re-create that chicken dish on my own one of these days.)

You really can use black or white truffle oil. If you want a more mild flavor, go with the white truffle oil. But if you're a fan of truffles like I am, certainly go with the black truffle oil!

An important note too: you really have to season this salad well with salt and pepper. It brings out the flavors of the truffle oil and the avocados; it would be a little bland otherwise. So don't forget that step!

Only three ingredients to an amazing dressing!

Don't be fooled by the simplicity of this salad.

Arugula Salad with Truffle Oil Vinaigrette
Adapted from All Recipes

Salad:
4 c. young arugula leaves, rinsed and dried
1 c. cherry or grape tomatoes, halved
1/4 c. piñon (pine nuts)
1 large avocado - peeled, pitted and cubed
1/4-1/2 c. shredded fontina cheese (or shredded mozzarella)

Vinaigrette:
1 Tbs. truffle oil (black or white)
1 Tbs. olive oil
1 Tbs. rice vinegar (or white wine vinegar)
salt, to taste
freshly ground black pepper, to taste

For the salad, combine all ingredients in a salad bowl.

For the vinaigrette, whisk all ingredients together. (I tripled the recipe and combined all ingredients in a jar with a lid screwed on securely. Then shake until all ingredients are mixed together well. That way I have more to use for later!)

Drizzle vinaigrette onto salad. Season well with salt and pepper. (Don't skip the salt and pepper-- it really brings out the flavor!)