Adding a touch of white truffle oil always brings a unique flavour to any dish. In this vinaigrette recipe, the combination of our tarragon balsamic vinegar creates an ideal autumn salad.
Consider using seasonal delights like butternut squash, fresh figs, and a sprinkle of nuts, all served on a bed of spinach. The tarragon and truffle notes harmonize wonderfully with the butternut squash.
Combine all the ingredients in a container with a tight fitting lid and shake.
Stores in the fridge up to a week.
0 servings