Wash the tomatoes and mushrooms, cut the tomatoes into 2 parts, and cut the mushrooms into plates.
Fry the mushrooms in olive oil for about 5 minutes - until Golden brown and place in the center of the plate on which you will serve the salad.
Pour boiling water over the nuts, let them stand for 3-5 minutes, peel them and fry them well.
Pre-boil quail eggs and pass them through a chesnokodavku (or grate on a small grater).
Put the nuts in a blender, pour a little olive oil and balsamic vinegar and punch for 10 - 20 seconds, it is best to pulse (press/release) at a low speed - the nuts should not be very finely crushed. In a separate bowl, add the spinach leaves, tomatoes and nut mass.
To spinach, tomatoes and nuts, add eggs, salt, a little more olive oil, mix and put the salad on the mushrooms.