Bistro Salad - cooking recipe

Ingredients

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

Preparation

Combine vinegar, mustard, sugar and shallots. Add oils slowly, blending to emulsify.
Add in herbs and adjust seasonings.
Then toss with salad
Plate with bacon and Bleu Cheese on top.
Place sunny side up quail egg on top of salad.