salmon salad with truffle vinaigrette (serves 4) This is a rather expensive and unusual salad. The truffle makes this salad an almost incomparable culinary happening. While in France several years ago (around the end of the 80s) I ate in a restaurant (unfortunately, I don't remember the name) in Clermont-Ferrand where this salad was served. It was a memorable experience. I have made this salad several times, sometimes with sometimes without the truffle. But even without the truffle, this is an exceptional salad. What makes it unusual is the fact that it is baked in the oven! At any rate with or without the truffle this salad is well worth trying. vinaigrette 2 tsp red wine vinegar 2 tsp sherry vinegar or truffle vinegar 1/3 cup olive oil or truffle oil salt, pepper 1 small black truffle, cut into julienne strips (optional)   salad about 5 oz (150g) mixed salad greens zest from 1 orange 1 shallot, minced 2 tablespoons flat-leafed parsley, chopped 2 tomatoes, peeled, seeded and diced 8 oz. (250 g) salmon fillet, cut into thin strips 2 tablespoons chives, chopped—½ in. (1 cm) long 1. Prepare the vinaigrette and then add the truffle. Set aside for a few minutes Preheat the oven to 500°F (260°C).     2. Mix the tomatoes with 1 tablespoon vinaigrette and set aside Tear the salad greens into bite- size pieces and toss with parsley, orange zest and shallot. Pour on the remaining vinaigrette and mix well. Divide the salad among 4 ovenproof plates. Season the salmon strips with salt and pepper and place them on top of the salad on each plate. 3. Place the plates in the oven and bake until the salmon is done, about 2 or 3 minutes. Garnish with tomatoes and chives and serve immediately but don't forget to tell your guest that the plates are HOT! back