Warm Porcini Salad With Mesclun and Black-Truffle Vinaigrette

• 2 tablespoons sherry vinegar
• 1 1/2 teaspoons aged red-wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 tablespoon black-truffle juice, or more, if necessary
• 4 tablespoons black-truffle oil
• Kosher salt and freshly ground black pepper to taste
• 1 pound fresh porcini mushrooms
• 1 tablespoon unsalted butter
• 1 small shallot, peeled and minced
• 1/4 pound (about 8 cups) mixed baby lettuces (avoid bitter greens like arugula), washed and dried
• 2 tablespoons minced chives

1. To make the vinaigrette, whisk together the vinegars, mustard and truffle juice in a small bowl.
2. Slowly whisk in the truffle oil.
3. (You should obtain an emulsified vinaigrette thick enough to coat the back of a spoon; if too thick, whisk in more truffle juice or water.)
4. Season to taste with salt and pepper.
5. To make the salad, clean dirt from the mushrooms and, depending on their size, either slice them or cut into julienne.
6. Set aside.
7. In a skillet over medium heat, melt the butter and cook until it just begins to turn brown.
8. Add the mushrooms and cook, stirring, only until thoroughly warm and slightly tender.
9. Add the shallots and remove from heat.
10. Transfer the mushrooms to a mixing bowl and toss with half the vinaigrette and half the chives.
11. Season with salt and pepper.
12. In another bowl, toss the greens with the remaining vinaigrette and chives.
13. Divide among 4 plates and top with mushrooms.
14. Serve immediately.

sherry vinegar, aged redwine, mustard, blacktruffle juice, blacktruffle oil, kosher salt, porcini mushrooms, unsalted butter, shallot, arugula, chives

Taken from cooking.nytimes.com/recipes/9857 (may not work)