In individual serving bowls lay down half the salad mix in each and drizzle over a tablespoon of balsamic glassa. Rip up the smoked salmon into bite size pieces and add half to each bowl.
Boil about in inch of water in a sauce pan or small pot. In a cup crack open a quail egg being careful not to break the yolk. We will poach each quail egg one at a time.
Spin the water in the sauce pan and drop the quail egg right into the middle of the vortex. It will poach in about 20 seconds or less so watch it carefully. When it is done, remove it with a slotted spoon and put it directly on top of the salad.
Sprinkle the salad with salt and serve.