Baby greens salad with quail egg and maple white balsamic vinaigrette
Indulge in a flavorful baby greens salad with soft quail eggs, drizzled with a sweet and tangy maple white balsamic vinaigrette. Perfect for a light and refreshing meal.
Ingredients:
- 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
- 450g 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*
Instructions:
- Prepare the dressing by combining vinegar, mustard, maple syrup, shallot, and rosemary one by one into a blender running. While the blender is on, gradually pour olive oil into the mixture to create an emulsion. Transfer the dressing into a container and season with salt and pepper.
- In a spacious bowl, mix together tomatoes, cucumber, and carrots with the prepared dressing. Just before serving, mix in baby greens and top with halved quail eggs. Season with salt and pepper.
Summary:
- Calories: 2424 kcal
- Fat: 213 g
- Protein: 69 g
- Carbs: 71 g
- Potassium: 3142 mg
- Magnesium: 241 mg