Quails Egg Salad with Tomatoes and Pine Nuts

Quails Egg Salad with Tomatoes and Pine Nuts
Yield: 4 servings

24 quails eggs
24 cherry tomatoes
50 g (2 oz.) pine nuts
125 ml (4 oz.) olive oil
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. sugar

Boil the quails eggs gently for about 6 minutes. Cool and shell carefully.
Cut the cherry tomatoes in half and fry the pine nuts in a Tbsp. of
the oil until golden brown - do not let them burn!
Either in a pretty dish or on a bed of large dark green lettuce leaves, lay
the quails eggs and tomatoes in an attractive pattern. Sprinkle the pine
nuts and blend the remaining olive oil, the salt, sugar and red wine
vinegar together in a jar until thoroughly mixed. Pour over and serve after
10 minutes.
The dish can be kept a little longer but doesn't improve after half an
hour.

Source:

rec.food.recipes