1 Tablespoon sugar
3 Tablespoons white wine Vinegar
1 Tablespoon Dijon mustard
1/2 Pint raspberries
1/4 Cup extra-virgin olive oil
8 Ounces mixed baby salad greens or mixed salad greens
4 Ounces ricotta salata or feta cheese, crumbled
8 Quail eggs or 4 small eggs, hard-cooked and each cut lengthwise in half

Nutritional information

No nutrition information available


Prepare vinaigrette: In large bowl, combine sugar, vinegar, and mustard. Add 1/2 cup raspberries to vinegar mixture; with wire whisk or fork, crush berries slightly. Slowly beat in olive oil.

Add salad greens to vinaigrette in bowl; toss to coat. To serve, place greens on 4 plates. Sprinkle with cheese and remaining raspberries; tuck eggs into greens.

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