Young salad with quail eggs

Name: Young salad with quail eggs
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 12 Quail eggs (substitute 3 eggs); 200 g young leaf spinach; 1 large bunch of radishes; 250 g cherry tomatoes; 5 TABLESPOONS Vinegar (e.g. fruit vinegar); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Oil; 2-3 TABLESPOONS mayonnaise; 3 TABLESPOONS Fresh cream; 1-2 TEASPOONS medium hot mustard; 1⁄2–1 Beet Cress

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

12 Quail eggs (substitute 3 eggs)
200 g young leaf spinach
1 large bunch of radishes
250 g cherry tomatoes
5 TABLESPOONS Vinegar (e.g. fruit vinegar)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Oil
2-3 TABLESPOONS mayonnaise
3 TABLESPOONS Fresh cream
1-2 TEASPOONS medium hot mustard
1⁄2–1 Beet Cress

Directions

1
Boil quail eggs in boiling water for about 3 minutes until soft and eggs for about 3 minutes until hard. Quench, peel. Sort the spinach, clean the radishes. Wash both and the tomatoes. Drain everything well. Halve the tomatoes and cut the radishes into slices.
2
Whisk 3 tablespoons of vinegar, salt, pepper and a little sugar.
3
Add oil. Mix mayonnaise, crème fraîche, mustard and 2 tablespoons vinegar.
4
Mix spinach, tomatoes, radishes and clear marinade. Arrange on plates. Cut the eggs in half or into slices and spread on top. Garnish with mustard mayonnaise. Wash the cress, cut from the bed and sprinkle over the top.