Floating Olive Branch
Truffle Hunter: Bagel & Lox Salad



1/4 cup Truffle Infused Dark Balsamic Vinegar 

2 garlic cloves, peeled and minced 

1 tablespoon Dijon mustard 

1 tablespoon honey 

1/4 cup Arbequina Extra Virgin Olive Oil 

2 tablespoons White Truffle Infused Olive Oil 

Salt and Pepper to taste 


Truffled Everything Bagel Croutons: 

1 everything bagel, sliced width-wise into circles 

1 tablespoon Black Truffle Infused Olive Oil 

1 tablespoon Arbequina Extra Virgin Olive Oil 


6-8 Bibb lettuce leaves 

2 cups baby arugula 

1 cup cucumber, sliced 

1 cup cherry tomatoes, halved 

1/2 cup radish, thinly sliced 

1/2 cup pickled red onion, sliced 

1 avocado, peeled and quartered 

2-4oz smoked salmon or gravlax 

2 tablespoons capers, drained 

Lemon wedges for garnish 



Preheat oven to 375°F and line a large baking sheet with parchment paper. 

Place balsamic, garlic, mustard, honey, Arbequina extra virgin olive oil, and truffle infused olive oil in a medium bowl, and whisk until blended. Keep the vinaigrette refrigerated until ready to serve. 

Arrange bagel slices in a single layer on the prepared baking sheet and drizzle with truffle infused olive oil and Arbequina extra virgin olive oil. Place in the oven and toast for 5-8 minutes or until golden brown and crisp. Remove from the oven and set aside to cool on a wire rack. 

Divide bibb lettuce leaves and arugula between salad plates or bowls. Top with cucumbers, tomatoes, radishes, red onions, avocado, salmon, capers, and bagel croutons. Drizzle with or serve with vinaigrette on the side. Garnish with a couple of lemon wedges before serving.