-2 small handles of arugula
-2 small curly handles
-2 slices of salmon
-5 sprigs of dill
-1 C. honey
-1 C. cider vinegar
-3 c. tablespoon of olive oil
Dive the eggs for 9 minutes in boiling water. Then put them in cold water and remove the shells. Book.
Peel and chop the shallot. Rinse and squeeze salads.
Wash and finely chop the sprigs of dill.
Peel and stone the avocados and then cut them into strips.
Place vinegar, honey, salt, pepper, shallot and dill in a bowl. Add the oil by emulsifying.
Add the salads and mix.
Cut the eggs into slices and spread them around the plates. Spread the salad on the plates. Cover with strips of salmon and avocado.