Shrimp Salad with Quail Eggs

Salad base

Thaw the shrimp (150 g) in the refrigerator and pat them thoroughly dry. Pan-fry in olive oil (5 g) with dried garlic (0.5 g) until pink and opaque.

Boil the quail eggs (50 g), peel them, and cut them in half. Halve the cherry tomatoes (80 g). Wash and dry the lettuce (35 g), spinach (20 g), and arugula (15 g).

Arrange the greens, shrimp, eggs, and tomatoes in a bowl.

Dressing

For the dressing, mix dijon mustard (4 g), mustard seeds (1 g), lemon juice (5 g), table salt (0.8 g), and black pepper (0.2 g). Dress the salad and toss gently.