Spinach Salad with Eggs and Capers

Ingredients:
• Salad mix
• A handful of spinach leaves
• 4 eggs
• Capers in oil OLE!
• Pickling cucumber
• 4 slices of bread
• 2-3 tablespoons of olive oil
• Olive oil
• Salt, pepper
• Chili flakes (optional)
Dressing:
• 2 tablespoons Dijon mustard
• 1 teaspoon honey
• 1 tablespoon lemon juice
• 1 clove of garlic
• Olive oil (approx. 3 teaspoons)
• Salt
• Black pepper

Combine the dressing ingredients and mix well. Refrigerate. Cut the slices of bread into pieces and toss them in olive oil. Sprinkle with herbs, salt, and pepper. Fry in a pan until the bread becomes crispy. Boil the eggs for about 5-6 minutes until they are set but not too firm (it’s fine if they are slightly runny). Peel and slice the cucumber.
Arrange the leaves on plates, add cucumber, capers in oil, boiled eggs, and drizzle with the dressing.