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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


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®

Method of Preparation

  1. TO MAKE THE VINAIGRETTE: combine shallots, vinegar, salt, pepper, garlic lemon juice, honey, orange juice, and mustard in a medium bowl. Whisk until all components are well incorporated.
  2. Gradually pour the olive oil in a thin steady stream while whisking. Continue whisking until the mixture has emulsified completely.
  3. FOR THE SALAD: Pour 1½ quarts of water in a medium pot. Bring water to a full boil. Cover with lid. Meanwhile, cut the tips off the asparagus and set aside. Cut about 1 inch from the woody root end. Cut stalks on the bias and set aside.
  4. Once the water reaches the boiling point, prepare an ice bath. Add the asparagus tips and stalks to the pot and boil until al dente, about 2 minutes.
  5. Carefully remove tips and stalks from water with a strainer and place in the ice bath for 2 minutes. Do not discard hot water. Remove asparagus from ice bath and pat dry.
  6. Wait for the water to come to back to a boil and add the snow peas. Boil for approximately 1½ minutes. Snow peas must be bright green. Remove from water with a strainer and place in ice bath for 1 minute. Remove from ice bath and pat dry. Save hot water and ice bath.
  7. Bring water back to a boil, add quail eggs, and boil for 4 minutes. Remove eggs from pot and place in ice bath for 3 minutes. Remove eggs from ice bath, dry, peel, and cut in half.
  8. Preheat a skillet for 1 minute over medium high heat and sear Queso Blanco for 2 minutes each side. Cut into ½ inch cubes and set aside.
  9. Wipe the skillet with a paper towel. Preheat for 1 minute over medium heat, toast the bread for 2 minutes on each side. Cut the toasted slices diagonally to form triangles. Set aside.
  10. Add the frisee, radicchio, asparagus, snow peas, halved quail eggs, seared Queso Blanco cheese, Cotija Cheese, and ½ cup vinaigrette to a medium bowl. Lightly toss. Plate each portion with 2 triangles of bread.

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