Baby Greens Salad with Quail Egg and Maple White Balsamic Vinaigrette

Total Time:
20 min
20 min

4 to 6 servings

  • 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
  • Salad:
  • 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 (a can contains about 11 pre-boiled and peeled eggs)
  • 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.

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