Blood Orange Balsamic Vinaigrette Salad with Quail Eggs

I came up with this salad while I was on my weekly shopping excursion to the farmer's market. To make this salad for one person:

• mixed greens
• 2 or 3 quail eggs
• 1 blood orange
• olive oil
• balsamic vinegar
• salt
• pepper

Hard boil 2 quail eggs. When eggs are cooked, immerse them in cold water to cool. When cool, peel eggs, and cut in half.

Wash and dry some mixed greens (I used a winter mescalin mix).

Cut a couple slices crosswise from a blood orange. Remove the rind from one orange slice and separate the sections into small triangles.

Make a balsamic vinaigrette (1 part Balsamic vinegar, 2 parts olive oil, plus salt and pepper) and squeeze the juice from two slices of blood orange into the vinaigrette. Taste and adjust the seasonings of the vinaigrette, if necessary.

Just before serving, toss the triangular orange pieces, mixed greens, and vinaigrette together. Transfer the salad greens to a plate. Arrange a slice of blood orange and the eggs on top of the salad.