This salad is quick, fresh, and elegant. You can toss in a few hemp seeds or roasted pistachios on top for some added crunch and flavour.
Fresh pea shoots (Micro greens, spring mix or arugula can be substituted)
Truffle infused olive oil, extra virgin olive oil mixed with a few drops of white truffle oil
White balsamic vinegar
Half a lemon
Salt and pepper
Place pea shoots in a large mixing bowl. Drizzle with truffled olive oil, white balsamic, and regular balsamic. Squeeze fresh lemon over top, and sprinkle with salt and pepper to taste. Toss, and serve!
*Courtesy of Jenny Duffy
~The Vegan Project