Green Salad with Truffle-Walnut Vinaigrette

Ingredients

• 2 White Sliced Spring Truffles
• 1 Ounce Raw English Walnuts, toasted and cooled
• 1 Teaspoon Honey
• 2 Fluid Ounces Apple Cider Vinegar
• 1/2 Teaspoon Kosher Sea Salt Flakes
• 1/2 Teaspoon Ground Black Pepper
• 1 Fluid Ounce Walnut Oil
• 1 Fluid Ounce Canola Oil
• 4 Ounces Mesclun Mix, washed and dried
• 2 Ounces Grape Tomatoes, halved
• 2 Green Onions, chopped
• 2 Ounces Fresh Green Beans, cooked
• 1 Ounce Carrot, grated