Crayfish and Poached Quail Eggs Salad and Truffle Vinaigrette

• 1/4 ounce truffles
• 1 ounce red wine vinegar
• 3 ounces peanut oil
• 1 ounce shallots finely chopped
• 1 bunch dill weed finely chopped
• 1 x salt to taste
• 1 x black pepper to taste
• 1 gallon water
• 8 ounces carrots
• 8 ounces celery
• 1/2 each leeks
• 2 cloves garlic minced
• 8 ounces onions
• 10 each peppercorns
• 2 each bay leaves
• 1 x salt to taste
• 1 x black pepper to taste
• 1 gallon vegetable stock or court boullion
• 16 each crayfish
• 8 each quail eggs
• 1 head belgian endive
• 1 head chicory red

1. Put the truffles, shallots, dill, salt and pepper in a bowl.
2. Continue whisking and add oil to taste.
3. Coarsely chop all the vegetables.
4. Place all ingredients in a pot and cover with water.
5. Cook over medium heat for 20 to 30 minutes.
6. In boiling water with a touch of vinegar, poach the quail eggs until soft.
7. Place them in a bowl with ice water to cool.
8. Arrange the endive and red chicory on a plate.
9. Decorate with quail eggs and crayfish tails.

truffles, red wine vinegar, peanut oil, shallots, dill, salt, black pepper, gallon water, carrots, celery, leeks, garlic, onions, peppercorns, bay leaves, salt, black pepper, vegetable stock, crayfish, eggs, endive, chicory red

Taken from recipeland.com/recipe/v/crayfish-poached-quail-eggs-sal-4280 (may not work)