Watercress Salad with Quail Eggs
For the quail eggs: Cook the quail eggs in a pot of boiling water for 8-10 minutes. Remove and allow to cool.
For the salad: Rinse the watercress and shake dry. Rinse the tomatoes, cut in half, remove seeds and cut into wedges.
For the dressing: In a bowl, whisk the vinegar with the lemon juice, mustard, honey and oil. Season with salt and pepper to taste.
For serving: Divide the watercress and tomatoes between 4 plates. Drizzle with the dressing. Peel the quail eggs and cut in half. Place 4 halves on top of each salad.