This nutty vinaigrette is all about the bold, earthy flavor of our D'Allesandro Gold Spring White Sliced Truffles. Spring White Sliced Truffles need balance which comes in the form of honey, apple cider vinegar and walnut oil.

Prep time: 15 min

Cook time: 0 min

Total time: 15 min

Green Salad with Truffle-Walnut Vinaigrette
Copyright Recipe © 2015 Woodland Foods


Makes 5 ounces

  • 2 White Sliced Spring Truffles

  • 1 Ounce Raw English Walnuts, toasted and cooled

  • 1 Teaspoon Honey

  • 2 Fluid Ounces Apple Cider Vinegar

  • 1/2 Teaspoon Kosher Sea Salt Flakes

  • 1/2 Teaspoon Ground Black Pepper

  • 1 Fluid Ounce Walnut Oil

  • 1 Fluid Ounce Canola Oil

  • 4 Ounces Mesclun Mix, washed and dried

  • 2 Ounces Grape Tomatoes, halved

  • 2 Green Onions, chopped

  • 2 Ounces Fresh Green Beans, cooked

  • 1 Ounce Carrot, grated


  1. Process truffle slices, walnuts, honey, apple cider vinegar, salt and ground black pepper in blender. When smooth, add oils slowly while running blender to form emulsified dressing.

  2. Place salad greens and vegetables in bowl and lightly toss with 1 ounce vinaigrette. Serve immediately and garnish with extra walnuts if desired.