Steps:
- 1. dry capers. pour canola into med saucepan to depth of 5 inches. heat over med hi heat till 350 deg. lower capers w/slotted spoon, stand back and fry for 1-2 mins- till bloom open and crisp. transfer to paper towels w/slotted spoon. salt. 2. whisk vinegars, mustard and sugar in med bowl. slowly whisk in truffle oil. season. cover and fridge if not using immediately (will store for 24 hrs). combine all herbs, lettuce and fried capers in bowl. toss w/vinaigrette.
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