Tomato, Green Bean Chopped Salad w/White Truffle Oil and Pomegranate Vinegar

I made this dish for the Cooking Demo at Williams-Sonoma, July 10th (following a trip to the Farmer’s Market) in Los Gatos.

The Truffle Oil was too good to pass up… just sitting there, in the back shelf of Williams-Sonoma, where I was washing the produce from the Farmer’s Market. I just HAD to use it. I also put it in my Cilantro Butter, see link, below.

Tomato, Green Bean Chopped Salad w/White Truffle Oil and Pomegranate Vinegar

Ingredients

Directions

  1. Marinate the chopped veggies with the oil and vinegar.
  2. Serve immediately, or make one day ahead of time (store in the fridge).

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Other dishes I made that day are: