Ingredients

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)

Directions