Black Truffle Tartines with Herbs by Annie Bertin

Cut the celery into small strips. Set aside half of the celery in a small container with water and lemon juice. Cut the rest of the strips into small dice (matignon). Set aside in a container with a little truffle oil. Cut the apple into small strips and then dice. Set aside in the water and lemon juice with the celery. Remove the outer layer of skin and the roots from the scallion. Wash well, slice on the bias, and set aside in the refrigerator.