Eric Ripert's Black Truffle Vinaigrette

Eric Ripert's Black Truffle Vinaigrette

Vinaigrette:

2 teaspoons Dijon mustard

1 teaspoon fine sea salt

2 pinches freshly ground white pepper

3 tablespoons wine vinegar

3 tablespoons sherry vinegar

1 cup plus 2 tablespoons Salute Sante Plain Grapeseed Oil

2 tablespoons chopped black truffle

For the vinaigrette, whisk together the mustard, salt, pepper and vinegars. Whisking constantly, very slowly drizzle in the grapeseed oil. Store, tightly covered, in the refrigerator for up to 1 week. Add the chopped black truffles before serving.