Baby Greens Salad With Quail Egg And Maple White Balsamic Vinaigrette Recipe

More from this source
Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1 carrot, peeled and sliced thin, or shredded with a vegetable peeler

2 tablespoons Dijon mustard

1 tablespoon maple syrup (add 1 teaspoon more if you like a sweeter taste)

1 pound baby greens (such as frissee, arugula, romaine hearts), rinsed and dried with a salad

1 tablespoon very finely minced fresh rosemary

Salt and pepper

1/8 cup white balsamic vinegar

1 English cucumber, peeled and sliced

1 shallot clove, very finely minced

1 (15-ounce) can pre-cooked quail eggs (a can contains about 11 pre-boiled and peeled eggs)

3/4 cup olive oil, preferably extra-virgin

spinner or paper towels

3 ripe tomatoes, cut into wedges

You might also like

Watercress Salad With Pickled Quail Eggs
Beet, Avocado, And Arugula Salad With Sunflower...
Whole Living
Green Lentils With Arugula And Asparagus
Not Without Salt
Roasted Broccoli, Arugula And Lentil Salad
Cookie and Kate
Chicken Salad With Apple, Arugula, Pine Nuts An...
The Year In Food
Cherry, Arugula And Quinoa Salad
Cookie and Kate
Orecchiette With Cherry Tomatoes And Arugula
smitten kitchen
Breaded Eggplant With Arugula And Parmesan
Whole Living
Little Gem Lettuce With House Caesar Dressing
Broccoli And Arugula Soup
Joy The Baker