Baby Greens salad with Quail Egg

By

a light salad with an elegant truffle vinaigrette

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  • 6
  • Average
  • 20 mins
  • 5 mins
  • Expensive

Ingredients

  • pinch of micro greens
  • 2 cups spring mix
  • 1 pint baby tomatoes
  • 1 block chevre
  • 2 radishes
  • 6 quail eggs
  • 1 cup toasted cashews
  • 1 tsp truffle oil
  • 1/2 c olive oil
  • 1/8c white wine vinegar
  • tbsp tarragon
  • 1 shallot
  • tbsp mustard
  • tbsp lemon juice

Preparation

Step 1

boil water for the quail eggs

Step 2

preheat oven to 350 for the cashews

Step 3

slice baby tomatoes, radishes and break up chevre for the salad, set aside.

Step 4

blend oils, vinegars, tarragon, diced shallot, mustard and lemon juice until emulsified. Slowly add oil to ensure emulsification.

Step 5

Mix the greens with just a touch of dressing and mix with your fingers to judge the coverage of the leaves, it should be very light.

Top with vegetables, cashews and quail egg.

View complete recipe

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