vegetable salad

Prepare the seasonal vegetables by trimming as needed.
Blanch each vegetable separately in well-salted boiling water until just tender, keeping its natural texture and colour.
Refresh in ice water, then drain and reserve.

hazelnut & truffle praline

Lightly pulse the roasted hazelnuts with the hazelnut oil to create a coarse paste, taking care not to over-blend.
Fold through the finely chopped black truffle and reserve.

mushroom emulsion

Blend the egg yolk, Dijon mustard, lemon juice and mushroom powder together.
Slowly emulsify with the olive oil until smooth and stable.
Adjust the seasoning if needed.

truffle dressing

Combine the extra virgin olive oil, rapeseed oil, Dijon mustard, chopped truffle, white wine vinegar, lemon juice and salt.
Blend with a hand blender until emulsified.
Taste and adjust the acidity if required.

finish

Gently dress the blanched seasonal vegetables with the chives, shallots, truffle dressing and citrus segments.
Spread 30g of hazelnut and truffle praline on the base of each plate.
Add 30g of mushroom emulsion.
Arrange the dressed vegetables on top.
Finish with finely grated parmesan.