Mesclun Salad with Truffle Vinaigrette
- 2 teaspoons truffle juice
- 2 teaspoons Sherry vinegar
- 2 tablespoons extra-virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 5 ounces mesclun
Whisk together all ingredients except mesclun in a large bowl until combined. Just before serving, add greens and toss to coat.