Leaf salad with quail eggs and mustard mayonnaise

Name: Leaf salad with quail eggs and mustard mayonnaise
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Quail eggs; 200 g young leaf spinach; 200 g cherry tomatoes; 200 g Radishes; 6 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 4 TABLESPOONS Sunflower oil; 2 TABLESPOONS Salad Mayonnaise; 2 TABLESPOONS Fresh cream; 1-2 TEASPOONS Mustard; 1/2 Cress bed

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Quail eggs
200 g young leaf spinach
200 g cherry tomatoes
200 g Radishes
6 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
4 TABLESPOONS Sunflower oil
2 TABLESPOONS Salad Mayonnaise
2 TABLESPOONS Fresh cream
1-2 TEASPOONS Mustard
1/2 Cress bed

Directions

1
Cook the eggs in boiling water for about 2 1/2 minutes. Quench eggs cold and peel them. Sort spinach, wash and shake dry. Wash and halve the tomatoes. Clean, wash and slice radishes
2
For the vinaigrette, whisk 4 tablespoons of vinegar, salt, pepper and sugar. Add the oil drop by drop. Mix mayonnaise, crème fraîche, mustard and 2 tbsp vinegar
3
Mix spinach, tomatoes, radishes and vinaigrette, arrange in plates. Halve the eggs and spread on the salad. Drizzle with mayonnaise sauce. Cut cress from the bed and sprinkle on salad