Spinach Salad with Quail Eggs and Spring Sauce

For the spinach salad, first prepare the spring sauce.

For the spring sauce, finely chop all herbs and mix with yogurt and crème fraîche until smooth. Season to taste with salt, pepper and lemon juice.

Stir all marinade ingredients until creamy. Boil the eggs in boiling water for about 2-3 minutes, depending on their size. Rinse and peel.

Toss the spinach leaves in the marinade and arrange on plates. Place one egg on each salad, break it open, pour the spring sauce over it and garnish the spinach salad with cress.

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