Recipe: Champagne and truffle vinaigrette

This will probably list among one of the more luxurious salad dressings you could make, but sometimes a special occasion calls for something a little extra.  Your budget may affect the extent you utilize the grated truffle - the dressing is very nice even without it due to the truffle oil and salt.  If you are feeling extra lush, you can use grated truffle beyond its "to taste" capacity here, but then you may want to substitute a bit more grapeseed oil for a bit of the truffle oil just to keep the flavours in balance - you still want to taste the champagne.

You will need:

300ml / 10oz                 champagne

250ml / 8.5oz (1C)        grapeseed oil

150ml / 5oz                   olive oil

150ml / 5oz                   truffle oil

88ml / 3oz                     honey

30ml / 2Tbs                   lemon juice

15ml / 1Tbs                   truffle salt

to taste                           fresh grated truffle

Method:

 - mix the oils

 - whisk in the honey

 - whisk in the champagne and lemon juice

 - whisk in the truffle salt

 - grate fresh truffle with a microplane to taste