Mangold and wild herbs salad with orange and mustard dressing

Name: Mangold and wild herbs salad with orange and mustard dressing
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 large organic orange; 100 g Whole milk yoghurt; 1 TABLESPOON Honey; 3 TABLESPOONS coarse mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Wild herb salad (e.g. leaf mustard, agano, wasabi, dandelion or beetroot); 200 g red chard with fine stalks; 10 Quail eggs

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 large organic orange
100 g Whole milk yoghurt
1 TABLESPOON Honey
3 TABLESPOONS coarse mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Wild herb salad (e.g. leaf mustard, agano, wasabi, dandelion or beetroot)
200 g red chard with fine stalks
10 Quail eggs

Directions

1
For the dressing, wash the orange and rub dry. Finely grate the peel. Halve the orange and squeeze the juice. Mix yoghurt, honey, mustard, orange juice and zest. Season to taste with salt and pepper
2
Clean, wash, spin dry and possibly cut the lettuce into smaller pieces. Chard clean, wash and shake dry. Cut into pieces and add to salad. Cook the eggs in boiling water for about 3 minutes. Drain, quench and peel.
3
Add dressing to salad and fold in. Arrange on plates. Halve the eggs and spread on the salad. Bread tastes good with it