200 g./7 oz. mixed salad (songino, rocket, small spinach, lettuce) - 10 quail eggs - 2 slices farmhouse bread - lemon juice - oregano - extra virgin olive oil - seasoning
Cut bread into cubes, turn brown in pan with hot oil and flavor with oregano. Boil quail eggs, rinse in cold water, shell and cut into halves. Wash salad, place in a salad bowl and dress with salt, oil and lemon; mix croutons and eggs, season and serve.
N.B. Ingredients are given for 4 portions. | 
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 | Riesling Italico
Alto Adige D.O.C.
Santa Margherita
Cool delicate wine, with special fragrance, citrine notes and hint of pink grapefruit and pineapple.
Serve at:
8°-10° C.
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