Truffle Vinaigrette

[Chef]

1/4 cup fresh truffles, chopped
4 fluid ounces truffle oil
8 fluid ounces extra virgin olive oil
1 tablespoon shallots, minced
2 tablespoons dijon mustard
2 teaspoons chives, sliced
1 tablespoon honey, optional
2 fluid ounces rice vinegar
2 fluid ounces sherry vinegar
salt and pepper, to taste
Servings: 20
Whisk all of the ingredients together.


Yield: 20 fluid ounces