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Citrus-Truffle Vinaigrette
Seared Scallops
with Moustache of the Dragon Salad
Maitake Orzo ‘Risotto’
New Style Shrimp
Ceviche
Hors D’Oeuvres
Marcus
Samuelson’s
Seared Salmon with Citrus Truffle Vinaigrette and Corn Mashed Potatoes
WINE NOTES
Gruet Brut: The terrain and climate, especially with the cold
nights, has been ideal for making sparkling wines in New Mexico. Slightly
more fruit forward with notes of apples and pears, this is a very
versatile wine that is great with chilled foods and light ‘lunchy’ items.
Mulderbosch Sauvignon Blanc: A
“New world” sauvignon blanc with fresh flavors of tropical fruits,
pineapple, lime and other citrus. Its bright acidity allows the wine to be
a great contrast to foods and keeps the palate excited for the next bite. |
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Master Recipe
Citrus-Truffle Vinaigrette
One of the most amazing flavors on the planet
comes from its underside... truffles. Their mysterious, sensual flavor
and aroma add a unique dimension to any dish.
Makes about 2 cups
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2 tablespoons minced shallots
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1 tablespoon Dijon mustard
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½ cup fresh lemon juice
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½ cup fresh lime juice
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1 cup white truffle oil
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Kosher salt and freshly ground black pepper
In a blender, combine the shallots and Dijon
mustard with the juice and blend until smooth. While blending, drizzle
truffle oil in a thin stream until emulsified. Season with kosher salt
and freshly ground black pepper to taste.
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