from Justin Devillier of La Petite Grocery, New Orleans, LA
2 tablespoons Dijon mustard
1 tablespoon honey
½ cup white wine vinegar
1 tablespoon shallots, small diced
1½ cups olive oil
1 cup raw quinoa
6 quail egg yolks, divided
1½ cups fresh lamb loin, finely chopped
4 tablespoons Dijon mustard
1½ teaspoons lemon juice
3 tablespoons prepared quinoa
3 tablespoons chive, minced
1½ tablespoons tarragon, chopped
2 tablespoons parsley, chopped
2 tablespoons shallots, small diced
3 tablespoons extra virgin olive oil
Salt and Pepper
Place mustard, honey, vinegar, shallots, and a pinch of salt in mixing bowl. Whisk to combine. While continuing to whisk, drizzle in olive oil. Add black pepper to taste and set aside.
Cook quinoa in boiling salted water until fully cooked, about 15 minutes. Strain quinoa and place directly into vinaigrette to cool. Let marinate at least 2 hours and up to overnight.
Remove quinoa and pat dry with paper towels. Place about 1 inch of peanut oil in medium sauté pan and allow to reach 380 degrees. Fry quinoa for 1–1½ minutes. Strain into a mesh strainer. Once finished, lay quinoa out on a pan lined with paper towels to drain and season with salt.
Place 3 egg yolks in mixing bowl. Add the remaining ingredients except salt, pepper, and remaining 3 egg yolks. Mix until very thoroughly incorporated.
Taste and season with salt and pepper. Make any other adjustments with lemon and Dijon. Plate on chilled plates and top each with a raw egg yolk.