Salad with artichoke hearts, vinaigrette, and quail eggs

Ingredients

• 2 portions of Lollo Rosso salad
• 8 cans of artichoke hearts
• 16 cherry tomatoes
• 3 Allium ascalonicum
• 100 ml of chicken broth
• 2 tablespoons of walnut oil
• 2 tablespoons of sherry vinegar
• 1 tablespoon of Dijon mustard
• 8 quail eggs
• One bunch of fresh chervil
• sea salt
• sugar
• Freshly ground white pepper

In a bowl, combine the broth with the mustard, vinegar, and oil, then season with salt, sugar, and pepper.

Add finely chopped Allium ascalonicum and diced artichoke hearts to the marinade, then adjust the seasoning as needed.

Tear the lettuce into pieces, rinse it under cold water, and dry it thoroughly.

Cook the eggs for 1 minute 30 from the moment they start to boil, then cool them, peel them, and cut them in half.

Wash the tomatoes and cut them in half.

Arrange the salad in the plates, drizzle with dressing, add the halves of egg and tomato, and then garnish with the washed chervil leaves.