Spinach Truffle Salad With Yuzu Dressing

• Lettuce and Toppings
• 500 grams Baby spinach and/or baby red swiss chard. The best is only spinach or a mix of the two.
• Sprinkle of black sesame seeds
• Sprinkle of dried edible flowers
• Optional: shaved black truffle
• Vinaigrette
• 3+ tablespoons Ponzu sauce
• 1 teaspoon Rice vinegar
• 2 tablespoons Truffle Oil
• 1 tablespoon Sesame oil
• 0.5-1 juice of lime or yuzu
• 1.5 teaspoons agave syrup or 1.5 tbsp of maple syrup
• 1 teaspoon Shiro Miso (white Miso paste)
• 1 tablespoon Nutritional yeast
• 36 grams Preserved black summer truffle

1. Rinse and dry greens. I use arnsalad spinner.
2. With a blender or handheld blender mix all ingredients together for the dressing. Add the minimum amounts of ponzu and the lime juice first and then taste. Add more if necessary. If you find the dressing to thick and strong in taste add a small splash of water.
3. Toss salad and dressing in a largernbowl.
4. Top with desired toppings and enjoy!

toppings, sesame seeds, flowers, vinaigrette, rice vinegar, truffle oil, sesame oil, lime, syrup, shiro, yeast, truffle

Taken from food52.com/recipes/78407-spinach-truffle-salad-with-yuzu-dressing (may not work)