Original source: Paleo Flourish Magazine
15 quail eggs, boiled and peeled
15-20 grape tomatoes
1 head of butter lettuce, chopped into large pieces
1 carrot, grated
7 slices of crispy bacon, crumbled
olive oil and balsamic vinegar to taste
salt to taste
Place the quail eggs into boiling water for 3 minutes (use a spoon to put them in to prevent breakage)
for soft boiled eggs. Boil for 4-5 minutes for hard boiled quail eggs.
Place the eggs into running cold water to cool. Peel the eggs and rinse the eggs of any remaining shell.
Place the tomatoes, lettuce, carrots, and bacon into a large salad bowl and toss with the olive oil,
balsamic vinegar, and salt. Add the quail eggs to the salad bowl and toss gently.