Does anyone have an opinion about truffle salt? I saw a recipe for cauliflower frittata in the July issue of Food and Wine magazine. The frittata is "finished off" with truffle salt and an aged baslamic vinegar. All the elements of the dish sound great; however, the truffle salt has me very intrigued. I am going to a chowish, semi-vegetarian get together in a few weeks and this dish might fit the bill.