How to make
Boil the egg for 4-5 minutes, cool it and peel it. Heat the olive oil, when hot remove it from the heat and add the chopped garlic cloves, black pepper, cloves, bay leaf, parsley and salt.
Due to the still high temperature of the olive oil, they will immediately begin to fry briefly and release their aroma. Allow the marinade to cool, stir the vinegar into it and put the eggs to marinate for a few hours, preferably overnight.
In a bowl, cut the cucumber and tomatoes, mix with the spinach and arugula salad leaves (if they are large, tear them). Pour some of the aromatic olive oil from the marinade, add salt, add the nuts and seeds and season with the balsamic vinegar.
Mix again and transfer into a salad bowl in which you can serve it. Crumble or chop the blue cheese and whole or halved marinated quail eggs on top.
Great combination and very tasty and filling salad!
Enjoy your meal!
