Warm Salad of "Ratte" Potatoes with Richeranches Truffles

Ingredients

400 g "Ratte" potatoes
80 g fresh truffles
300 g cress or winter greens
400 ml olive oil
150 ml truffle juice
20 ml aged wine vinegar
Salt and freshly ground pepper

Directions

Preparation 1
Wash the potatoes; cook them in their skins in boiling salted water;
pick over and wash the cress; set aside in a cool place;
make the vinaigrette by first adding the truffle juice, the vinegar and then the olive oil; season and set aside.

Preparation 2
Wash and brush the fresh truffles well, drain, dry them and cut into thick sticks;
peel the potatoes and cut them into rounds; set aside in a bowl, add the truffles sticks and the vinaigrette

Preparation 3
Let the mixture infuse for 10 minutes; keep it, covered with plastic wrap, near a heat source to warm it.

Arranging the Plate
Arrange the potato and truffle salad on a silver serving plate, using an individual tartlet ring as a guide, distributing the truffles evenly;
arrange the dressed cress around the perimeter;
cover the platter with its lid and take it to the table.