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Ingredients

• 1/3 cup  Champagne vinegar
• 1   medium shallot, minced
• 1/4 cup  heavy cream
• 5 tablespoons  cold unsalted butter, cut into tablespoons
•   Salt
•   Cayenne pepper
• 3 tablespoons  truffle juice, or porcini water (see Note)
• 2 teaspoons  soy sauce
• 2 teaspoons  fresh lemon juice
• 2 tablespoons  extra-virgin olive oil
• 20   large shrimp, shelled and deveined
• 6 ounces  packed mesclun (12 cups)
• 3 ounces  enoki mushrooms, trimmed
• 1   medium tomato, peeled, seeded, and cut into 1/2-inch dice
• 1   Hass avocado, sliced 1/4 inch thick
• 2 tablespoons  minced chives

Description

After Writer Aleksandra Crapanzano Enjoyed This Salad In Her Room At The Mark Hotel In New York, She Swore She'd Add Both The Velvety, Tangy Butter Sauce On The Shrimp And The Earthy, Salty-sweet Vinaigrette On The Salad To Her Permanent Repertoire.

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