Truffle salt is expensive but well worth it. I found some at Market Place in Rockridge. I ended up making a fresh slightly seared ahi tuna salad with fresh heirloom tomatoes and aged balsamic vinegar. I then got a fresh white fish (I forget the name) and lightly seared it topping it off with fresh truffle salt, and a side of pan fried blood orange olive oil, balsamic vinegar, purple corn, and fava beans. Delicious meal.

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