1 Combine vinegar, mustard, sugar and shallots. Add oils slowly, blending to emulsify.
2 Add in herbs and adjust seasonings.
3 Then toss with salad
4 Plate with bacon and Bleu Cheese on top.
5 Place sunny side up quail egg on top of salad.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
4 fluid ounces champagne vinegar
1 ounce mustard
1/2 tablespoon sugar
3 shallots, minced
9 fluid ounces extra virgin olive oil
3 fluid ounces walnut oil
1/4 ounce fresh dill, chopped
1/4 ounce flat leaf parsley, chopped
1 tablespoon chives, minced
salt and pepper
2 bunches frisee
4 ounces baby spinach
4 ounces blue cheese
4 ounces brown sugar crusted bacon
4 quail eggs
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