Recipe courtesy of Robert Irvine

Baby Greens Salad with Quail Egg and Maple White Balsamic Vinaigrette

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Vinaigrette:

Salad:

Directions

  1. 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.
  2. 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.

Cook’s Note

*a can contains about 11 pre-boiled and peeled eggs

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