Arugula, Truffle and Pecorino Salad

Divide the greens onto 4 dinner plates. Slice the truffles thinly and acidulate them with 1/2 of the lemon juice.

Portion the truffles onto the greens, then top with shavings of pecorino.

In a small bowl, beat the olive oil with the remaining lemon juice and add one teaspoon of sea salt, grindings of pepper, and the lemon zest. Pour the dressing over the greens and strew with mint leaves.