Ingredients
FOR THE VINAIGRETTE:
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®