Black Truffle Salad

Directions

1. 1
   Place the potatoes in a large saucepan and cover with water.
2. 2
   Bring the water to a boil, cover the pan, reduce the heat to low and boil the potatoes gently for about 15 to 18 minutes, until tender.
3. 3
   Drain the potatoes and set them aside until cool enough to handle, then peel them and cut them into 1/2-inch slices.
4. 4
   In a small bowl, make the dressing by combining the garlic, walnut oil, peanut oil, vinegar, salt and pepper.
5. 5
   Place the lettuce in a large bowl and toss it with 2 to 3 tablespoons of the dressing.
6. 6
   Divide the lettuce among 6 plates.
7. 7
   Toss the remainder of the dressing with the lukewarm potato slices and divide the potatoes among the six plates, mounding them in the center of the lettuce.
8. 8
   Using a vegetable peeler or truffle slicer, shave the truffles on top of the potatoes, covering the entire surface.
9. 9
   Sprinkle any remaining dressing over the truffles and serve immediately.