Spring Greens with Quail Eggs

Ingredients

• VINAIGRETTE:
• 4 quail eggs
• 10 ounce(s) fresh spring greens
• 1 teaspoon(s) Dijon mustard (optional)
• 1 clove(s) small garlic, minced
• ¼ cup(s) balsamic vinegar or red wine vinegar
• ground black pepper (to taste)
• + 2 more ingredients
• • salt (to taste)
  • ¾ cup(s) extra virgin olive oil

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...

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