GREEN SALAD WITH ASPARAGUS AND TRUFFLE

Ingredients

1 iceberg

1 lolo rosso

½ kg green boiled asparagus

100 ml extra virgin olive oil

1 tablespoon of truffle oil

1 tablespoon of  balsamic vinegar

1 tablespoon of white vinegar

1 tablespoon of honey

2 trimmed truffle

Method

Gently mix together all the ingredients for the dressing in a bowl, using a stirrer, for 2΄.

Cut the salad in large pieces and place it on a plate.

Add the asparagus cut in two pieces, the truffle and the dressing.