Recipe: Brussels Sprout-Arugula Salad with Quail Eggs

This crunchy winter salad is best made with Manchester Farms quail eggs.

Serves 2

Ingredients

For the miso blue cheese dressing:

⅓ cup mayonnaise
¼ cup sour cream
1 teaspoon miso
4 tablespoons buttermilk
Salt and pepper, to taste
Pinch garlic powder
¼ cup blue cheese

For the salad:

4 Manchester Farms quail eggs
½ pound brussels sprouts, thinly sliced (core discarded)
½ shallot, thinly sliced
¼ cup diced carrot
¼ cup raisins
¼ cup sliced almonds
1 tablespoon orange zest
1 tablespoon fresh orange juice
2 cups baby arugula
Salt and pepper, to taste
Miso blue cheese dressing

Directions

1. Make the dressing: In a mixing bowl, combine all ingredients and set aside in refrigerator for at least 2 hours before serving. Dressing will keep in refrigerator for up to a week.

2. Bring a pot of water to a boil and prepare an ice bath. Place quail eggs in boiling water for 4 minutes, then transfer to ice bath. Once cooled, peel and halve eggs.

3. In a large bowl, combine brussels sprouts, shallot, carrot, raisins, almonds, orange zest, orange juice, and arugula. Season to taste with salt and pepper. Top with dressing and halved quail eggs.

    the-local-palate-marketplace

    Recipe by Will Lacey

    Photos by Andrew Cebulka