Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette

Recipe-12187

Course Appetizers Total Time Under 1h

Ingredients in this Recipe

1 cup pale green celery leaves (from center of bunch)
1 pound green asparagus (preferably thin), trimmed
1 small shallot, thinly sliced into rings
1 teaspoon Dijon mustard
1/3 cup safflower or grapeseed oil
2 tablespoons white wine vinegar (preferably tarragon)
2 teaspoons whole grain mustard
8 quail eggs
Kosher salt to taste

Recipe Preparation

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