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 (a can contains about 11 pre-boiled and peeled eggs)
Description
Food Network Invites You To Try This Baby Greens Salad With Quail Egg And Maple White Balsamic Vinaigrette Recipe From Robert Irvine.
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter