Boil the eggs for 10 minutes in boiling water until hard. Select the spinach and wash thoroughly. Clean and wash the mushrooms and radishes. Cut mushrooms into slices, cut radishes into quarters. Drain eggs, chill, peel and halve.
Peel garlic and chop roughly. Mix vinegar, lemon juice, salt and pepper, add oil. Mix spinach, mushrooms, mushrooms and garlic vinaigrette. Garnish salad with egg halves
Tableware: Jena glass