'Marin French' Brie & Black Truffle
Recipe from Chef Bruno Tison from the Fairmont Sonoma Mission Inn & Spa and Chateau St. Jean.
1 Brie from the Marin French cheese company
2 oz. of chopped black truffle
½ lb. of baby lettuces ( i.e: frisee, mache, lollo rosso, arugula, red oak leaves)
1 whole chopped shallot
8 oz. DaVero olive oil
2.5 oz. DaVero red wine vinegar
salt & white ground pepper (to taste)
1 Tbsp. of chopped chive
A few sprigs of chervil
Split the whole brie horizontally to obtain 2 wheels of brie.
Spread the black truffle on the bottom wheel and cover with the top wheel so you are reconstituting the whole brie. I usually prepare it a few hours before serving to allow the truffle to develop their flavor.
Make the vinaigrette by mixing the vinegar with salt, pepper, chopped shallots, then adding the olive oil. Making your vinaigrette the day before is better and allows the shallots to marinate perfectly.
Clean, wash and dry the baby lettuce, toss with the vinaigrette, chopped chive, mix well and place a little bouquet on a plate, topped with chervil sprigs.
Serve with 1/8 of the Brie and bread (French bread or baguette).
Drizzle vinaigrette around the brie.
Pair with a Chateau St. Jean Sonoma County Cabernet Sauvignon