Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette Recipe | Food Network

Ingredients

• 6 tablespoons Parmesan cheese
• 6 ounces fresh porcini mushrooms (approximately 3 medium mushrooms)
• 18 spears medium asparagus, blanched
• 18 spring (pearl) onions, peeled and blanched
• 12 ramps or baby leeks, blanched (optional)
• 2 cups loosely packed pea shoots
• 3/4 cup fava beans, shelled, blanched and peeled
• 3/4 cup fresh peas, shelled and blanched
• 2 1/2 tablespoons grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1 tablespoon salt
• 1 tablespoon roughly chopped fresh chervil
• 1 tablespoon roughly chopped fresh parsley
• 1 tablespoon roughly chopped fresh chives
• 1 teaspoon roughly chopped fresh tarragon
• 1 teaspoon mustard
• 1/2 teaspoon finely chopped garlic
• 8 grinds of a pepper mill
• 9 tablespoons extra virgin olive oil
• 1/4 cup white truffle-oil (substitute: extra virgin olive oil or herb-flavored oil)