Ingredients
1-2 ea  Cepes-sliced (Porcini), sliced thin
2-3 ea  Celery stalks, sliced
1 ea  Truffle Whole (Summer)
Lemon juice
2 tbsp  Dry white wine
Extra Virgin Olive Oil
Hacomat

Preparation
Combine plenty of lemon juice, oil, Hacomat and white wine in a salad bowl. Add the sliced celery into the salad bowl and mix in the dressing. Dry the mushrooms carefully. Add the sliced mushrooms to the celery and mix well and carefully.

Setting
Divide on serving plates and cover with very thin slices of Truffles. Serve immediately to make the best of the delicate flavours.

Specialty Ingredients
#20044 Truffles Whole (Summer)
#20105 Extra Virgin Olive Oil
#513 HACO-Swiss HACOMAT SEASONING