500 g cherry tomatoes on the vine - 12 quail eggs - 150 g mixed flower salad - 4 tbsp olive oil - 1 salty anchovy (from a jar or tin) - 2 tbsp balsamic vinegar
Gently heat the oil in the frying pan. Add the anchovy and heat until the anchovy falls apart. Add half of the cherry tomatoes. Heat for 1 minute at a high temperature and add the balsamic vinegar. Add freshly ground pepper to taste. Stir the tomato well and leave to cool on a plate, with the dressing.
Boil the quail eggs for 2 minutes and cool under cold running water. Remove the eggshells and cut the eggs in half. Put the salad in a bowl and stir the leaves with half of the tomato so that the dressing is distributed. Spread the rest of the tomato and quail egg on top and add a dash of salt and freshly ground pepper.