- 1 Black truffle
- Hazlenut oil, to taste
- Balsamic vinegar, to taste
- 15 Grams escargot caviar (depending on size of truffle)
Cut truffle into thin slices (1mm to 2mm thick). Arrange the pieces on a plate.
Drizzle hazelnut oil balsamic vinegar over truffles and around plate.
Spoon a few beads on each of the truffle slices.
Serve immediately. Add more oil or vinegar as desired.