Escargot Caviar Over Truffles

• 1 black truffle
• hazlenut oil, to taste
• balsamic vinegar, to taste
• 15 gram escargot caviar (depending on size of truffle)

1. Cut truffle into thin slices (1mm to 2mm thick). Arrange the pieces on a plate.
2. Drizzle hazelnut oil balsamic vinegar over truffles and around plate.
3. Spoon a few beads on each of the truffle slices.
4. Serve immediately. Add more oil or vinegar as desired.