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®
Instructions:
- 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.
- Gradually pour the olive oil in a thin steady stream while whisking. Continue whisking until the mixture has emulsified completely.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.