Cheese With Truffle-Flavored Vinaigrette

• 4 slices very rich creamy cheese such as Brie (preferably Brie with truffles) mascarpone or Camembert, about one-half pound total weight
• 1/4 cup truffle juice (see note)
• 1/2 teaspoon Dijon-style mustard
• 2 teaspoons white-wine vinegar, preferably champagne vinegar
• 5 tablespoons virgin olive oil
• Salt to taste, if desired
• Freshly ground black pepper to taste
• 4 to 6 cups assorted salad leaves such as arugula, radicchio, red leaf lettuce and so on cut into fairly large, bite-size pieces

1. Arrange one slice of cheese on each of four dark-colored plates.
2. Combine the truffle liquid, mustard, vinegar, oil, salt and pepper to taste and whisk thoroughly to blend.
3. Put the salad leaves in a bowl and pour the sauce over them.
4. Toss to blend.
5. Divide the leaves among the plates, placing the salad next to the cheese slices.

creamy cheese, truffle juice, mustard, whitewine vinegar, virgin olive oil, salt, freshly ground black pepper, salad

Taken from cooking.nytimes.com/recipes/2615 (may not work)