Bistro Salad

• mustard vinaigrette
• 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

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.

vinaigrette, fluid ounces champagne vinegar, mustard, sugar, shallots, fluid ounces extra virgin olive oil, walnut oil, fresh dill, flat leaf parsley, chives, salt, spinach, blue cheese, brown sugar, eggs

Taken from www.food.com/recipe/bistro-salad-286352 (may not work)