Baby Greens Salad with Quail Egg and Maple White Balsamic Vinaigrette

(1) Course Side Dishes Prep Time 20m Total Time 20m

Ingredients in this Recipe

1 (15 ounce) can pre cooked quail eggs (a can contains about 11 pre boiled and peeled eggs)
1 carrot, peeled and sliced thin, or shredded with a vegetable peeler
1 English cucumber, peeled and sliced
1 pound baby greens (such as frissee, arugula, romaine hearts), rinsed and dried with a salad
1 shallot clove, very finely minced
1 tablespoon maple syrup (add 1 teaspoon more if you like a sweeter taste)
1 tablespoon very finely minced fresh rosemary
1/8 cup white balsamic vinegar
2 tablespoons Dijon mustard
3 ripe tomatoes, cut into wedges
3/4 cup olive oil, preferably extra virgin
Salt and pepper

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