Make the vinaigrette by adding vinegar, mustard, maple syrup
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
with salad dressing
. Toss with baby greens
just before serving and garnish
with quail eggs
cut into halves. Season with salt and pepper.