• 1 tspn Roland Dijon Mustard 
• 2 tbsp Roland White Wine Vinegar
• 2 tspn Fresh thyme, minced
• 6 tbsp White Truffle Oil 
• 1 lb Fresh green beans, trimmed and blanched
• 1 lb Fresh Cremini mushrooms, trimmed and thinly sliced
• 2 tbsp Shallot, finely chopped
• 1 head  Belgian endive, trimmed, cleaned, and sliced into 3/4-inch strips
•  Fine Sea Salt 
•  Black pepper, ground 

1. TRUFFLE OIL VINAIGRETTE:
2. In a small bowl, whisk together Dijon mustard, white wine vinegar, and thyme.
3. Slowly whisk in the truffle oil to make a creamy, emulsified dressing. Season with sea
salt and pepper; set aside.
4. SALAD:
5. In a large bowl, toss together the blanched green beans, mushrooms, shallot, and
sliced endive.
6. Add the truffle oil vinaigrette and toss to coat. Line a platter with whole endive leaves
and mound the salad over them.
7. NOTE: The green beans should be blanched until tender, but not soft.