Truffle Vinaigrette

3 Ea. Red peppers, brunoise

3 Ea. Yellow peppers, brunoise

4 Ea. Tomatoes, skin meat only, brunoise

5 Ea. Shallots, minced

3 Bunches Scallions, sliced fine

2 Cups White Balsamic Vinegar

1 Bottle Truffle Oil

1/2 Cup Lemon juice

Olive Oil

Pinch Sugar

Salt and pepper to taste

Combine liquids, sugar, salt and pepper. Add Vegetables. Whisk in olive oil. Adjust.

 

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