Baby Greens Salad with Quail Egg and Maple White Balsamic Vinaigrette

Name: Baby Greens Salad with Quail Egg and Maple White Balsamic Vinaigrette
Ingredients: 1/8 cup white balsamic vinegar; 2 tablespoons Dijon mustard; 1 tablespoon maple syrup (add 1 teaspoon more if you like a sweeter taste); 1 shallot clove, very finely minced; 1 tablespoon very finely minced fresh rosemary; 3/4 cup olive oil, preferably extra-virgin; Salt and pepper; 3 ripe tomatoes, cut into wedges; 1 English cucumber, peeled and sliced; 1 carrot, peeled and sliced thin, or shredded with a vegetable peeler; 1 pound baby greens (such as frissee, arugula, romaine hearts), rinsed and dried with a salad spinner or paper towels; 1 (15-ounce) can pre-cooked quail eggs*