I'm back from my brief hiatus! We got married last week so I have been a little busy.
Balthazar's Lemon-Truffle Vinaigrette
Adapted from "The Balthazar Cookbook" by Keith McNally, Riad Nasr, and Lee Hanson.
2 tablespoons freshly-squeezed lemon juice (about 1 lemon)
1 teaspoon finely grated lemon zest (optional)
Pinch of salt
Twist of black pepper
6 tablespoons extra virgin olive oil
2 tablespoons white truffle oil
Combine the lemon juice, salt and pepper, and lemon zest in a bowl. Slowly whisk in the olive oil, followed by the truffle oil. If not using right away, store covered in the fridge, and whisk again before use.