Quail Egg Salad with Seared Queso Blanco
Toss quail egg salad with frisee, radicchio and seared Del Caribe® Queso Blanco for a fresh, elegant dish.
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Cooking tools:
- Mixing bowl
- Whisk
- Stove
- Pot
- Measuring cup
- Slotted spoon
- Serving bowl
- Ice bath bowl
- Paper towel
- Plate
- Tray
- Comal
- Nonstick griddle
- Skillet
- Chef's knife
- Cutting board
- Refrigerator
- Serving platter
Ingredients
- 1 Tbsp. shallot, minced
- 2 Tbsp. champagne vinegar
- ¼ tsp. Kosher salt
- ¼ tsp. ground white pepper
- 2 cloves garlic, crushed
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. honey
- 1 Tbsp. freshly squeezed orange juice
- 2 Tbsp. Dijon mustard
- ¼ Cup extra virgin olive oil
- ½ bunch asparagus, trimmed, 1-inch diagonal chunks
- 4 oz. snow pea pods, trimmed
- 12 quail eggs
- ½ lb. Del Caribe® Brand Queso Blanco Cheese from V&V SUPREMO®
- 4 slices of French baguette
- 1 small bunch of frisee lettuce, bite-size pieces
- 1 small head head radicchio lettuce, bite-size pieces
- ¼ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
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