Quail Eggs on a Bed of Cress

120 g mixed leavy salads
12 asparagus tips, cooked
150 g cress
12 quail eggs, boiled and cut into halves
Tomato-vinaigrette:
2 tbsp. Tomato Vinegar
4 tbsp. Prima Spremitura Olive Oil
2 tbsp. Neuburger White Wine
1 tbsp. shallots, diced
2 Capers in Wine Vinegar, diced
1 tbsp. tarragon
1 tbsp. chervil
1 tbsp. chives
1 tbsp. parsley

120 g mixed leavy salads divide on 4 plates, together with 12 asparagus tips, cooked arrange on top 150 g cress making it look like a bird's nest. Place 12 quail eggs, boiled and cut into halves on top of the nest.
Tomato-vinaigrette:
2 tbsp. Tomato Vinegar mix together with
4 tbsp. Prima Spremitura Olive Oil
2 tbsp. Neuburger White Wine
1 tbsp. shallots, diced and
2 Capers in Wine Vinegar, diced Season with
1 tbsp. tarragon
1 tbsp. chervil
1 tbsp. chives and 1 tbsp. parsley Drizzle vinaigrette over the salad.
serves 4
by Richard Rainer, chef, Vienna