1 Cook the quail eggs in boiling water for about 8 minutes, then rinse with cold water and set aside. Rinse the watercress and arugula and spin dry. Cut the whole wheat toast into 1-2 cm (approximately 1/2 - 3/4 inch) cubes and sauté in 1 tablespoon of olive oil until golden brown on all sides. Whisk together the lemon juice, salt, pepper, sugar and remaining olive oil until well combined.
2 Arrange the watercress, arugula and smoked salmon on two plates. Peel and halve the quail eggs and place on the salads. Drizzle with the dressing, garnish with the croutons and serve.