Crab and Truffle Salad

This is a wonderful dish, and easy to prepare. It serves four as a first course. It goes wonderfully with a hot soup, crusty bread and cheese for a light meal

Ingredients:

½ Teaspoon Dijon mustard
2 Tablespoons sherry vinegar
½ Teaspoon Sea salt
½ Teaspoon ground fresh white peppercorns
6 to 8 Tablespoons mild vegetable oil
1 to 2 Ounces fresh truffles

¾ Pound fresh cooked crabmeat
1Pound fresh asparagus
1 Lemon, cut into 4 wedges

Preparation:
First, make the dressing by combining the mustard, vinegar, salt, and pepper. Add the oil and mix well. Adjust the mustard, salt and pepper according to your taste.
Place the thin truffle slices between chunks of crab on individual plates. Arrange the asparagus on each plate and pour the dressing over all. Garnish with lemon wedges.

Directions:
This is a wonderful dish, and easy to prepare. It serves four as a first course. It goes wonderfully with a hot soup, crusty bread and cheese for a light meal

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Crab and Truffle Salad

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