Today another delicious salad. I love!! I've loved this vinaigrette. The eggs did not have a quail and I put kikirica chicken eggs, they are eggs a little bit bigger than those of quail but also very rich. My mother has in the garden a lot of these little hens and cocks, they are beautiful, and they always go together as good companions. They walk loose around the garden, they go through it all eating lots of little herbs. If you look at the eggs you can see the beautiful color of the yolks, of happy hens.
- 1 small curly goat cheese
- 16 cherry tomatoes
- 12 quail eggs (I did not have and put kikirica eggs)
- Assorted salad leaves
- 50 g of quince meat ( mine homemade)
- 12 hazelnuts
- Extra virgin olive oil
- Cider vinegar
Cook the quail eggs (mine kikirica) in a saucepan with salted water for 5 minutes. Refresh them with cold water and peel them. Wash the salad leaves and drain them. Wash and dry the tomatoes. Leave the cheese in the freezer for about 15 minutes, so it will harden a bit, cut it better and will not melt after heating it. This last thing I forgot, and when I heated it, it did not stay golden.
Make the vinaigrette. Chop the quince, put it in a saucepan and heat it over a low heat until it melts. Pass it to a bowl, add 4 tablespoons oil and 1 vinegar (I put two vinegar, this will tastes), beat with a few rods until you have a well emulsified vinaigrette.
Distribute the salad leaves on the plates. Halve cooked tomatoes and eggs and add them. Chop the hazelnuts and spread them over. Remove the cheese from the freezer and cut it into slices. Put a nonstick skillet on the fire without any fat, and add the cheese slices. Do them in batches, back and forth, just enough to warm up a little. Share them on the plates, dress with the quince vinaigrette prepared and serve right away.