Spring Greens with Quail Eggs Recipe

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A unique and enjoyable way to make a salad using small eggs that add a tasty touch to an array of greens.
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Servings:
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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)
Container: Salad bowl
Directions
PREP
15 mins
COOK
15 mins
  • 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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