Six Herb Salad W/Truffle Vinaigrette

• 1/2 c. drained capers
• canola oil
• kosher salt
• 1 T plus 1 t red wine vinegar
• 1 T plus 1 t balsamic vinegar
• 1/2 t whole grain mustard
• 1/4 t salt
• 1/4 t sugar
• 2 T plus 2 t white truffle oil
• 1 bunch parsley, lvs only
• 1/4 cu lightly packed mint
• ditto w/tarragon
• ditto basil, chiffonade cut
• 1/2 c chervil leaves
• ditto chopped chives
• 1 (5 ou) bag arugula
• 1 head bibb, lg leaves torn

1. 1. dry capers. pour canola into med saucepan to depth of 5 inches. heat over med hi heat till 350 deg. lower capers w/slotted spoon, stand back and fry for 1-2 mins- till bloom open and crisp. transfer to paper towels w/slotted spoon. salt.
2. 2. whisk vinegars, mustard and sugar in med bowl. slowly whisk in truffle oil. season. cover and fridge if not using immediately (will store for 24 hrs). combine all herbs, lettuce and fried capers in bowl. toss w/vinaigrette.

capers, canola oil, kosher salt, t, t, grain mustard, salt, sugar, t, parsley, mint, tarragon, basil, chervil leaves, chives, arugula, bibb

Taken from www.epicurious.com/recipes/member/views/six-herb-salad-w-truffle-vinaigrette-50179211 (may not work)