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
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
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