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white balsamic vinegar mustard maple syrup shallot fresh rosemary olive oil salt tomatoes cucumber carrot baby greens paper salt eggs
Viewed: 58 - Published at: 7 years agoIngredients
- 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)
Method
- Make the vinaigrette by adding vinegar, mustard, maple syrup, shallot and rosemary, 1 at a time, through the feed opening of a running blender.
- Then leaving the blender running, pour the olive oil in a slow steady stream into the vinegar mixture to emulsify.
- Remove vinaigrette to a container and season with salt and pepper.
- In a large bowl, toss tomatoes, cucumber and carrots with salad dressing.
- Toss with baby greens just before serving and garnish with quail eggs cut into halves.
- Season with salt and pepper.
