- 0.25 tsp. salt
- a little pepper
- 2 eggs
- 2 tbsp. white balsamic vinegar
- 0.5 tbsp. mustard
- 0.5 bunch chives, finely chopped
- 2 tbsp. pine nuts
- 4 tbsp. rapeseed oil
- 150 g baby spinach
- 4 radish
- 0.75 tbsp. lemon juice
- 0.5 tbsp. horseradish, finely grated
Hard boil the eggs for 10 mins., rinse under cold water, leave to cool, peel and cube. Slice the radish.
For the dressing, combine the mustard with balsamic, lemon juice, oil and horseradish, season. Add the spinach, eggs, radish and chives to the dressing, carefully combine.
Lightly toast the pine nuts in an uncoated frying pan, scatter over the salad, serve immediately.
- 20 mins Preparation/cooking time: ca. 20m
- Servings For 2 people
- Nutrition 396 Kcal