Ingredientes para Bistro Salad
- Champagne Vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1 finely minced shallot
- Extra Virgin Olive Oil
- Walnut Oil
- Fresh Dill
- Flat Leaf Parsley
- Chives
- Salt And Pepper
- 5 ounces frisée
- Baby Spinach
- Blue Cheese
- 2 slices crispy cooked bacon, per serving
- Quail Eggs
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Como fazer Bistro Salad
- In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon sugar, and 1 finely minced shallot.
- Slowly drizzle in 4 tablespoons olive oil while whisking constantly until the vinaigrette emulsifies.
- Stir in 1 tablespoon chopped fresh parsley and 1 teaspoon chopped fresh thyme. Season generously with salt and freshly ground black pepper to taste.
- In a large bowl, gently toss 5 ounces frisée and 5 ounces arugula with the vinaigrette.
- Divide the salad between two plates. Top each salad with 2 slices crispy cooked bacon and 1 ounce crumbled blue cheese.
- Carefully place one sunny-side-up cooked quail egg on top of each salad. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
8g
Fat
100g
Carbs
2g
