Wash the lettuce and arugula (or other salads) and drain them.
Peel the shallot, blanch and finely chop.
Peel the truffles a little and cut them into strips. Also finely chop the truffle peels.
In a salad bowl, make a vinaigrette with the truffle stock, the walnut oil and the olive oil, the sherry, the cream sherry, the chopped shallot and the truffle peels. Add salt and pepper.
Toss the salad in some of this dressing and arrange on a plate. Remove the shell from the hard-boiled egg, chop it and sprinkle over the salad (mimosa).
Use only the thin inner stalks of the celery. Wash them and cut them into thin strips.
Cut the sirloin into 1/2 cm thick slices and dress them with the rest of the truffle vinaigrette.
Place the slices of meat on the salad, season with salt and pepper, garnish with the raw celery, the slices of truffles and a few sprigs of fine herbs.
