Mixed salad with quail eggs

Ingredients for 4 servings:

• 16 quail eggs
• 40 g arugula
• 1 m.-large cucumber(s)
• 1 beefsteak tomato(s) (150 – 200 g)
• 1 tbsp, heaped parsley leaves, finely chopped
• 1 tbsp, heaped celery leaves, finely chopped
• 3 tbsp apple cider vinegar, 5% acid
• 3 tbsp linseed oil, alternatively olive oil
• 2 tbsp mustard, medium hot
• 2 tbsp honey, spicy
• ½ tsp white pepper
• n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

a healthy summer salad

Boil the eggs in gently simmering water for 5 minutes, then rinse in cold water, peel, and set aside to cool. Wash, peel, and deseed the cucumber and beefsteak tomato, then finely chop. Wash the arugula and pat dry with a kitchen towel. Wash the parsley and celery leaves, shake dry, remove the stalks, and finely chop. Combine all the dressing ingredients in a narrow blender and blend until smooth. Arrange all salad ingredients on four salad plates and drizzle with the dressing.