Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g chicken breast fillet (s)
- 200 g spinach, youn
- 4 quail egg (s)
- 2 tablespoon pine nuts
- 1 cup yogurt
- 1 lime (s)
- 8 leaves wild garlic
- thyme
- rosemary
- 4 tablespoon veal stock
- 1 tablespoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Clean the spinach, arrange in rosettes on a plate. Roast pine nuts in fat, sprinkle over the spinach.
- Dressing: Season the yoghurt with lime and oil, season with salt and pepper. Chop the wild garlic and add to the sauce. Pour over the salad in a narrow stream.
- Season the chicken, fry on both sides and season with herbs. Place on the salad in thin slices.
- Open the quail eggs with a sharp knife and fry 4 fried eggs from them in a little oil. Put on the meat.
- Heat the stock, refine with balsamic vinegar and pour over the meat.
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