A while back I posted a question about about truffle salt. I got some positive responses so I decided to buy some and use it on a cauliflower fritatta I saw in the June or July issue of Food and Wine Magazine. The salt was quite lovely. Very flavorful and the aroma was incredible. I have to admit my experience with truffle oil is limited so it would be unfair to compare the two. I took the fritatta to a chowish gathering and everyone liked the truffle salt too. I can see using to finish quite a few other dishes (like gratins, soups and roasted asparagus). Thank you for help. It worked out great.