Truffle Oil Vinaigrette
Yield: About 3/4 to 1 cup
There are as many variations of vinaigrettes or salad dressings as there are cooks to create them. There are some basic guidelines, however. For the most part a vinaigrette starts out with a good vinegar and a good oil. The proportions vary according to your taste. From there you are only limited by your imagination.
Combine all of the ingredients except the oil in a bowl. Pour the oil into the vinegar mixture in a thin stream, mixing it with a wire whip, until well blended.
Recipe by, PCC Chef