Salade Maraichere Aux Truffes (Truffle Salad)

• 2 tablespoons fresh lemon juice
• 6 tablespoons peanut oil
• Salt and freshly ground pepper to taste
• 1 quart mixed greens of different flavors, including, if available, mache and curly endive, washed and dried
• 16 fresh asparagus points, lightly blanched
• 1 fresh truffle

1. Prepare a vinaigrette with the lemon juice, oil, salt and pepper.
2. Toss the salad greens with vinaigrette, arrange salad on four plates and place four asparagus points on each plate.
3. Using a truffle cutter or very fine slicing blade, shave the truffles into thin, even rounds.
4. (The truffles must be sliced at the last moment or they will dry out.)
5. Arrange slices over salad, forming a thin, even covering.
6. Serve immediately.

lemon juice, peanut oil, salt, different flavors, fresh asparagus points, truffle

Taken from cooking.nytimes.com/recipes/5245 (may not work)