Toss all the salad ingredients together in a bowl. Mix the balsamic dressing and the olive oil together and add the dressing to taste. You can keep the leftover dressing in the refrigerator for up to a week.
Beat eggs well, add milk and vanilla. In a separate bowl, combine rice flour, tapioca starch, potato starch, sugar, and salt. Add to egg mixture and whisk until smooth. Heat skillet to medium-high and grease with melted butter or cooking spray. Add ¼ cup of batter and swirl to cover pan.
