Wash tomatoes and mushrooms, cut tomatoes into 2 parts, and cut 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 and fry well.
Pre-boil the quail eggs and pass them through a garlic chopper (or grate on a fine grater).
Put the nuts in a blender, pour in a little olive oil and balsamic vinegar and whisk for 10 to 20 seconds, it is best to whisk at low speed - the nuts should not be very finely chopped. In a separate bowl, add the spinach leaves, tomatoes and nut mass.
Add eggs, salt, a little more olive oil to the spinach, tomatoes and nuts, mix and put the salad on the mushrooms.
