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Prep Time: 6 Minutes Cook Time: 2 Minutes |
Ready In: 8 Minutes Servings: 4 |
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BISTRO SALAD OF FRISEE AND ROCKET w/ mustard vinnegrete Ingredients:
4 fluid ounces champagne vinegar |
1 ounce mustard |
1/2 tablespoon sugar |
3 shallots, minced |
9 fluid ounces extra virgin olive oil |
3 fluid ounces walnut oil |
1/4 ounce fresh dill, chopped |
1/4 ounce flat leaf parsley, chopped |
1 tablespoon chives, minced |
salt and pepper |
2 bunches frisee |
4 ounces baby spinach |
4 ounces blue cheese |
4 ounces brown sugar crusted bacon |
4 quail eggs |
Directions:
1. Combine vinegar, mustard, sugar and shallots. Add oils slowly, blending to emulsify.
2. Add in herbs and adjust seasonings.
3. Then toss with salad
4. Plate with bacon and Bleu Cheese on top.
5. Place sunny side up quail egg on top of salad.
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