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

Nutrition per serving    (USDA % daily values)
CAL
609
FAT
168%
CHOL
198%
SOD
20%

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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

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