Perigord Fondue

1. 1

   Heat the wine and garlic in a 2-quart cast iron pot over medium heat.

2. 2

   Add the American cheese and Parmesan cheese.

3. 3

   Stir to combine until the cheeses melt completely, about 5 minutes.

4. 4

   Stir in the truffle oil and season with pepper.

5. 5

   Serve with salad greens and bread.

6. 6

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

7. 7

   The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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