balthazar salad

from The New York Times

This salad has been on my list to make for so long, but it has a combination of ingredients that I never seem to have all at the same time: truffle oil, fennel, beets, radicchio, asparagus, and most of all, ricotta salata. One ingredient for each letter of Balthazar, the restaurant that the recipe comes from. It was all about the truffle oil, and though it was delicious, I'm not sure if I'm ever going to have all the ingredients at the same time again.