* 2 medium eggs
* 4 Little lettuce
* 2 tablespoons balsamic vinegar
* 1 tablespoon Dijon mustard
* 4tbsp olive oil
* 2 cups mustard and cress
1st Bring a small pot of water to a boil and add the eggs. Cook them for just six minutes from the moment they go in they plunge into cold water. Once they manage to cool enough, remove the shells are. Place the eggs away.
2nd Remove the outer leaves trimmed from the Little Gems, and the basis of any discolored or woody-looking bit, but not cut off the ground himself. Quarter each lengthwise and salad on a serving plate.
3rd Mix the vinegar, mustard and oil with a fork in a small bowl.
4th Quarter of the eggs and the beginning of the salad with mustard and cress. Finally, drizzle over the vinaigrette.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.