 | | Directions |
- Prepare quail eggs by either frying in a small amount of butter or poaching.
- Vinaigrette: Whisk oil, vinegar, garlic and mustard until well blended. Add salt and pepper to taste. Cover and refrigerate until ready to use.
- On individual plates, divide greens, drizzle with dressing, and top each plate with quail egg.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: Salad bowl
Servings: 4
|  | | Ingredients | | - | | 10 ounces fresh spring greens |
| - | | 4 quail eggs |
| - | | VINAIGRETTE: |
| - | | 3/4 cup extra virgin olive oil |
| - | | 1/4 cup balsamic vinegar or red wine vinegar |
| - | | 1 clove small garlic, minced |
| - | | 1 teaspoon Dijon mustard (optional) |
| - | | salt (to taste) |
| - | | ground black pepper (to taste) |
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