Spring Salad mix

• One head radicchio(julienne)
• 2 cup spring lettuces mix (julienne)
• 3tbls of chopped chives
• .25 cup chopped toasted pine nuts
• .25 cup grated parmesan cheese
• 1 cup black truffle vinaigrette
• 2tblsp of Extra virgin olive oil
• Sea salt to taste
• Black pepper to taste

Black truffle vinaigrette
• 2 oz Truffle oil
• .25 cup Sherry vinegar
• 2 cup Extra virgin olive oil
• 1 7oz can Black truffle (chopped)
• .25 cup balsamic vinegar
• Salt pepper to taste
Place on ingredients in a bowl and mix.

Procedure
1- Wrapped chateaubriand tightly with plastic wrap and twist both ends closed. place in freezer. When meat is frozen, unwrap and sliced length wise. Slices should be paper thin.

2- Coat a 12” x 12” piece of plastic wrap with a small amount of extra virgin olive oil to prevent beef from sticking. Overlap thinly sliced beef to create one sheet of Carpaccio. Add salt and pepper to taste.

3- Combine spring salad with black truffle vinaigrette in a bowl season to taste.

4- Place a small amount of spring mix on the sheet of Carpaccio using the plastic wrap as a guide to assist you.
Roll it like you would a sushi roll.

5- Slice roll into bite sized pieces and place on top of a spoon, cracker or a small piece of toasted bread.