McMoe's colorful Mediterranean salad with egg

Ingredients for 4 servings:

• 4 m.-sized eggs
• 1 clove(s) garlic
• 2 thin spring onions
• 8 stalks of chervil
• 5 tbsp olive oil
• 200 g feta cheese
• some sea salt and pepper, colored or black from the mill
• 250 g cherry tomatoes, colorful
• 200 g cucumber(s)
• 1 bell pepper(s), red
• 1 onion(s), red
• 6 stalks of chives
• 200 g mixed leaf salad
• 4 tbsp balsamic vinegar, lighter
• ½ tsp honey, liquid
• 100 g olives, black, small, with stone
• some Grana Padano, freshly grated, to taste

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

vegetarian

Boil the eggs until soft-boiled or hard-boiled. Drain, rinse, peel, and set aside. Peel and finely chop the garlic clove. Clean and rinse the spring onions and cut into fine rolls. Rinse the chervil, shake dry, and roughly chop the leaves of 4 stalks. Roughly puree all of the prepared ingredients, except the eggs, with 2 tablespoons of olive oil. Then add the feta, blend briefly, and season with a little sea salt and a few turns of freshly ground black or mixed pepper. Cover and chill the feta and herb cream in the refrigerator. Wash and trim the tomatoes and cucumber. Halve the tomatoes and cut the cucumber into sticks. Halve the bell pepper, trim, rinse, and cut into strips. Peel the onion and thinly slice. Rinse the chives, shake dry, and cut into fine rolls. Wash the mixed leaf salad and spin dry. Mix the balsamic vinegar with the honey. Then whisk in the remaining 3 tablespoons of olive oil and season with a little salt and a few grinds of mixed or black pepper. Toss the mixed salad with the vinaigrette, tomatoes, cucumber, bell peppers, olives, and onion, and spread the feta and herb cream over the salad. Quarter the eggs, arrange them on the salad, and garnish with the remaining chervil. Sprinkle with some shaved Grana Padano, if desired.