Baby Greens Salad with Quail Egg and Maple White Balsamic Vinaigrette
1/8 cup white balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon maple syrup (add 1 teaspoon more if you like a sweeter taste)
1 shallot clove, very finely minced
1 tablespoon very finely minced fresh rosemary
3/4 cup olive oil, preferably extra-virgin
Salt and pepper
3 ripe tomatoes, cut into wedges
1 English cucumber, peeled and sliced
1 carrot, peeled and sliced thin, or shredded with a vegetable peeler
1 pound baby greens (such as frissee, arugula, romaine hearts), rinsed and dried with a salad spinner or paper towels
Salt and pepper
1 (15-ounce) can pre-cooked quail eggs*
Instructions:
Make the vinaigrette by adding vinegar, mustard, maple syrup, shallot and rosemary, 1 at a time, through the feed opening of a running blender. Then leaving the blender running, pour the olive oil in a slow steady stream into the vinegar mixture to emulsify. Remove vinaigrette to a container and season with salt and pepper.
In a large bowl, toss tomatoes, cucumber and carrots with salad dressing. Toss with baby greens just before serving and garnish with quail eggs cut into halves. Season with salt and pepper.
