Spinach and quail’s egg salad with sweet and sour dressing – olive magazine | olivemagazine

Ingredients

• 12 quail’s eggs
• 2 slices sourdough or ciabatta cubed into 2cm pieces
• olive oil
• 160g salad or baby spinach
• 1 small red onion sliced into rings
• 4 slices pancetta chopped
• 5 tbsp extra-virgin olive oil
• 2 cloves garlic finely chopped
• 1 tbsp caster sugar
• 3 tbsp cider vinegar
• 2 tbsp lemon juice