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Crayfish & Poached Quail Eggs Salad #T Truffle Vinaigrette

Crayfish & Poached Quail Eggs Salad #T Truffle Vinaigrette is a salads recipe made with Vinegar Red Wine Salt, Oil Peanut Pepper, Carrots Ea Peppercorns, and Celery Ea Bay Leaves. Keep it handy for the next time you cook it.

Ingredients

• 1 oz
• 3 oz
• 8 oz
• 8 oz

Method (preview)

1. 1

   While whisking, add vinegar. Continue whisking and add oil to taste.

2. 2

   Coarsely chop all the vegetables. Place all ingredients in a pot and cover with water. Cook over medium heat for 20 - 30 minutes.

3. 3

   Strain.

4. 4

   Place them in a bowl with ice water to cool.

5. 5

   Arrange the endive and red chicory on a plate.

6. 6

   Decorate with quail eggs and crayfish tails.

7. 7

   Serve with vinaigrette on the side.