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Spring Greens with Quail Eggs
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
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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.
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,
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