Arugula Salad with Quail Eggs

Boil the quail eggs for 5 minutes from the moment the water starts boiling. Cool them down by covering with cold water.

Peel the eggs and cut each one in half (if using chicken eggs, cut into 4 pieces).

Cut the tomatoes into quarters (if using large tomatoes, cut into wedges).

Cut the trout into thin strips.

Make the dressing. Combine the oil, vinegar, herbes de Provence, and a pinch of salt.

Arrange the arugula leaves on individual serving plates.

Top with the tomatoes and eggs.

Place the trout strips on top and drizzle with the dressing.