1 tbsp grainy mustard
1 tbsp red wine vinegar
1 tbsp baisamico vinegar
1 tbsp raspberry vinegar
3 tbsp olive oil
salt
freshly milled pepper
8 lettuce hearts
1 small head of radicchio
8 cooked quail's eggs out of the glass
1 tbsp red wine vinegar
1 tbsp baisamico vinegar
1 tbsp raspberry vinegar
3 tbsp olive oil
salt
freshly milled pepper
8 lettuce hearts
1 small head of radicchio
8 cooked quail's eggs out of the glass
method
1. Mix the mustard with the olive oil and different vinegars in a bowl. Season with salt and freshly milled pepper.
2. Wash and dry the lettuce hearts and radicchio. Drain the quail's eggs, peel and halve them.
3. Put two lettuce hearts on each side plate. Arrange radicchio and quail's eggs on top and add the salad dressing.
2. Wash and dry the lettuce hearts and radicchio. Drain the quail's eggs, peel and halve them.
3. Put two lettuce hearts on each side plate. Arrange radicchio and quail's eggs on top and add the salad dressing.
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