Recipe courtesy of Robert Irvine

Baby Greens Salad with Quail Egg and Maple White Balsamic Vinaigrette

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

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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