Truffle Vinaigrette
2 shallots diced
1tsp combined cumin seed, coriander seed, caraway seed
Pinch of red pepper
Pinch of grains of paradise
3 cups of organic orange juice
Combine all the above in a non-reactive stainless steel pan and reduce until it is a syrup
Allow to cool for two hours in the refrigerator
Put mixture in blender and blend until smooth then slowly add
1/4 cup white truffle oil
1/4 cup champagne vinegar
1 cup 3/4 of a blend of olive oil and canola oil
season to taste.
Vinaigrette will keep in refrigerator for 2 weeks.
Works best with frisee, red onion, fennel and citrus wedges
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