Serve over salad of roasted beets, arugula and goat cheese or lobster, avocado and grapefruit 1 Tbsp. Dijon mustard 4 oz. Lemon Juice 1 cup Pure Grapeseed Oil 3-4 oz. Cuisine Perel Truffle Oil ¼ bunch fresh tarragon, chopped Salt & Pepper to taste Whisk together mustard and lemon juice Slowly add oils, whisking continuously Add tarragon and season with salt and pepper Dress salad directly before serving Serves 4

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