Makes about 1/4 cup
1 tablespoon champagne vinegar
1/8 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons truffle oil (I prefer the taste of white truffle oil; however, black truffle oil can be used with assertive greens like arugula or kale)
1 tablespoon extra-virgin olive oil
Whisk together the vinegar, salt and pepper. Slowly whisk in first the truffle oil and then the olive oil until the vinaigrette is thoroughly blended.
Make ahead: The dressing may be prepared 1 day in advance and refrigerated in a covered container. Bring to room temperature before using.