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Brussels Sprout-Arugula Salad with Quail Eggs


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 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


  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.
From The Quail Whisperers. 
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