QUAIL EGG SALAD

Ingredients

• 1 Tbsp. minced shallot
• 2 Tbsp. champagne vinegar
• 1/4 tsp. kosher salt, or to taste
• 1/4 tsp. ground white pepper, or to taste
• 1 1/2 tsp. minced garlic
• 1 Tbsp. lemon juice
• 2 Tbsp. honey
• 1 Tbsp. freshly squeezed orange juice
• 2 Tbsp. Dijon mustard
• 1/4 Cup extra virgin olive oil
• FOR THE SALAD:
• 1/2 bunch asparagus, washed, patted dry
• 4 oz. Snow peas, washed, patted dry, tips removed
• 12 quail eggs
• 8 oz. slice V&V Supremo® Queso Blanco Cheese
• 4 slices French baguette
• 1 small bunch frisee, (approx. 3.5oz) washed, patted dry, torn into bite size pieces
• 1 small head radicchio, (approx. 3.5 oz.) washed, patted dry, torn into bite size pieces
• 1 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®

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