Instructions

Dressing:

1. In medium mixing bowl, combine Japanese Mayonnaise, Truffles soaked in Truffle Oil, Chives, squeezed lemon juice, pinch of salt, extra virgin olive oil, and lump crab meat
2. In second mixing bowl combine; finely chopped shallot, finely chopped truffles, whole grain mustard, Ice Wine Vinegar, Red Wine Vinegar, sugar, salt, chives and olive oil.
3. Mix well, set aside to use as vinaigrette.
4. Rough Chop Frisee and add to mixing bowl with vinaigrette.
5. Toss lightly to coat

To Serve:

1. Using a mould, press crab salad into bottom of mould.
2. Remove mould and top with frisee and a dash of black pepper
3. Drizzle olive oil around plate