Fancy Shmancy Salad With Quail Eggs And Tarragon Dressing - cooking recipe

Ingredients

Salad
12 quail eggs
18 butter lettuce leaves, washed
4 ounces baby spinach leaves, washed
1/2 cup fresh sweet peas
1/2 cup walnuts, chopped and lightly browned in a frying pan
fresh ground black pepper
Tarragon Dressing
1 large egg (of the chicken variety!)
1/2 teaspoon salt
1 garlic clove, peeled
2 teaspoons Dijon mustard
1/2 teaspoon fresh ground black pepper
3/4 cup canola oil
2 teaspoons apple cider vinegar
1/4 cup fresh lemon juice
1 teaspoon dry tarragon or 1 tablespoon fresh tarragon

Preparation

Boil water and set quail eggs in pot. Boil for 5 minutes, then rinse under cold water. Gently peel the shell and slice each egg in half lengthwise.
To make the dressing:
Break the chicken egg into a food processor or blender; add salt, garlic, mustard and black pepper, then blend together. Pour the oil in a thin trickle through the hole in the top with the machine still switched on.
When all the oil is all in, add the vinegar, lemon juice and tarragon, then blend for one minute.
For the Salad:
Arrange 3 butter leaf leaves on each plate and top with spinach. Arrange the eggs on the salads. Sprinkle peas evenly on each salad.
Drizzle each salad with the dressing and sprinkle toasted walnuts on top.
Grind black pepper lightly on top.