I spent the last two weeks in Paris, and while my sister was soaking up all the wonderful boutiques, I was gleefully exploring Fauchon, Hediard, and -- my personal favorite -- Maison de la Truffe.
I couldn't justify leaving that tiny emporium empty-handed, so I bought a white truffle-infused olive oil and a 100g jar of grey salt with summer truffle.
Anyway, I've just now realized that there is a 30-day shelf life on the jar. I'd like to come up with some recipes that really allow the truffle flavors to shine. It's tricky, though, because most truffle recipes are fall/winter.
I've used it on my eggs and in our July 4th deviled eggs (yum), but if y'all have any more suggestions on how to use up a jar of truffle salt within the next month or two, please let me know!