Baby Greens Salad with Quail Egg and Maple White Balsamic Vinaigrette

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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*