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1
To make the dressing: In a small bowl, whisk together the vinegar, mustard, truffle paste, olive oil, and salt and pepper to taste.
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2
Set aside.
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3
To make the crostini: Preheat the broiler.
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4
Brush the cut sides of the baguette slices with olive oil, and place under the broiler just until the bread is toasted on both sides.
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5
Set aside.
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6
In a medium saucepan, heat 1 tablespoon of the olive oil and the butter over medium heat.
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7
Add the mushrooms and saute until they are tender and the juices, if any, have cooked away.
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8
(Wild mushrooms release almost no juices.)
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9
If the mushrooms seem dry, add a few drops of chicken stock or water and continue to cook until they're nice and tender and any remaining liquid has boiled away.
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10
(You want the mushrooms to be dry, almost crisp on the outside.)
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11
Add salt and a generous amount of pepper, and set aside.
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12
Spread or spoon about 1 1/2 teaspoons Camembert on each slice of toast.
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13
Broil for 1 to 2 minutes, or until the cheese has melted (or maybe even disappeared).
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14
To assemble: Reheat the mushrooms if they have cooled, or, if you prefer, keep them at room temperature.
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15
Toss the lettuce and eggs with th dressing.
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16
Distribute on individual salad plates.
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17
Place four crostini on each plate, and top each one with about 1 tablespoon of the mushrooms.
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18
Sprinkle with a little parsley, and serve.
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19
Note: It is not necessary to remove the rind from the cheese, but if you do not like the taste and/or the consistency, cut it off.
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20
For minimum waste, cut off the rind when the cheese is cold.
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21
After the rind has been removed, bring the cheese to room temperature before using.
