Easter Salad

Boil the eggs in vinegar water for 4 minutes. Refresh them and then peel them.

Clean the salads. Chop the shallot and garlic. Make a vinaigrette with the mustard, three spoonful's of vinegar, salt, pepper and four spoonful's of oil. Add the garlic and shallot and let it rest for 10 minutes.

Crush the bread with a rolling pin into coarse crumbs. Brown it in a pan with the remaining oil. Add the almonds and let them toast very slightly.

Season the salad with the dressing and divide it among the plates. Garnish with the eggs, split in half, then scatter the almond crumbs over the top.