1 shallot, minced
1/3 cup freshly squeezed lemon juice
2 tablespoons chopped fresh chives
1 cup olive oil
salt and pepper
1 1/3 cups peeled and diced red and yellow tomatoes
8 cups mesclun mix
8 slices proscuitto, julienned
16 quail eggs, soft-boiled, peeled and quartered
8 ounces beef tenderloin, grilled, cooled and diced
1 1/3 cups diced avocado
1 1/3 cups crumbled blue cheese
12 grilled scallions, chilled and chopped
4 tablespoons 1-inch pieces chives
Preparation
To prepare the vinaigrette:
Place the shallot and lemon juice in a small bowl. Slowly whisk in the oliveoil, fold in the chopped chives and season to taste with salt and pepper.
To prepare the tomatoes:
Toss the diced tomatoes with 2 tablespoons of the vinaigrette and season totaste with salt and pepper.
To prepare the greens:
Toss the mesclun mix with half of the vinaigrette and season to taste with saltand pepper.
Assembly:
Arrange some of the mesclun greens to create a bed in the center of each plate.Arrange some of the proscuitto in a vertical line along the far left side of thegreens. Next to the proscuitto, arrange some of the quail eggs, avocado,tomatoes, beef tenderloin, blue cheese and scallions, each in individualvertical lines to completely cover the mesclun mix. Top with freshly groundblack pepper and sprinkle with the chive pieces. Drizzle the remainingvinaigrette over the salad.
Wine Notes:
This is a fun salad to eat and requires a fun wine. Strict flavor pairing is notalways needed; sometimes eating and drinking for pure enjoyment is in order. Trya fruit forward style of Merlot like Robert Sinskey Vineyards or Cuvaison, bothfrom the Napa Valley.
Copyright ©1999 Charlie Trotter's
