5 oz. arugula
2 oz. pea shoots
1/3 of a very small celery root
½ T. white truffle oil
¼ lbs. smoked salmon slices
Salt and pepper to taste
Peel the celery root and cut into fine julienne
Cut the salmon slices into a coarse julienne
In a large enough mixing bowl to hold all the ingredients, combine the arugula, the pea shoots, and the celery julienne. Add the white truffle oil and the juice from the ½ lemon, or instead, use 1 oz. Satur Farms White Truffle Dressing.
Season with salt and pepper to taste. Toss everything with the smoked salmon.