Fairmont Sonoma Mission Inn & Spa Sante's Vinaigrette
6 tablespoons McEvoy Ranch Olive Oil 6 tablespoons black truffle juice 2 tablespoons aged sherry vinegar 1 tablespoon chopped chives 1 tablespoon chopped tarragon 1 tablespoon chervil leaves Fleur de Sel (French sea salt) to taste White ground pepper to taste
Reduce truffle juice over medium heat by two-thirds. Set aside. Place vinegar in a bowl with Fleur de Sel and pepper; let dissolve for a few minutes. Add reduced truffle juice and olive oil. Slowly whisk in the herbs. Adjusts seasoning if necessary.
