Spring Greens with Quail Eggs Prep Time: 15 minutes Cook Time: 15 minutes 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)    A unique and enjoyable way to make a salad using small eggs that add a tasty touch to an array of greens.	1

	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.	2