1 pound baby greens dried with a salad spinner or paper towels rinsed (such as frissee, arugula, romaine hearts)
1 carrots shredded with a vegetable peeler peeled sliced thin
1 cloves finely minced
2 tablespoons dijon mustard
1 cucumber english peeled sliced
1 tablespoon maple syrup (add 1 teaspoon more if you like a sweeter taste)
0.8 cup olive oil extra-virgin
15 ounce quail eggs pre-cooked canned
1 tablespoon rosemary leaves fresh finely minced
6 servings salt and pepper
3 tomatoes ripe cut into wedges
0.1 cup balsamic vinegar white
Equipment
bowl
blender
Directions
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.
