Roasted Veal, Farro and Black Truffle Vinaigrette Recipe

Ingredients

• 1 veal tenderloin
• 2-2 ½ pounds
• trimmed
• 1 Tbsp porcini mushroom powder
• 2 Tbsp Jordan Extra Virgin Olive Oil
• 1 cup farro
• cooked and seasoned
• 6 truffle-glazed shallots
• ¼ cup black truffle vinaigrette
• 12 marinated celery root disks
• Salt
• fresh pepper
• Tarragon sprigs for garnish
• 1 shallot
• split
• ½ fennel bulb
• 1 tsp sherry vinegar
• ½ cup Jordan Cabernet Sauvignon
• 3 cups chicken stock
• 2 bay leaves
• 5 sprigs of thyme
• 1 pound whole shallots
• 3 sprigs of thyme
• 2 Tbsp black truffle balsamic glaze
• 2 Tbsp aged sherry vinegar
• 1 Tbsp rice wine vinegar
• 1 tsp raspberry honey
• 1 tsp Dijon mustard
• 2 Tbsp truffle juice
• 3 Tbsp walnut oil
• cold-pressed
• 4 Tbsp black truffle oil
• 4 Tbsp Jordan Extra Virgin Olive Oil
• 1 celery root
• peeled and sliced into thin discs
• 1 Tbsp lemon juice
• 1 Tbsp black truffle vinaigrette