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Spring salad with Yofu dressing

Ingredients
For 4 portions:
- 3 eggs,
- 2 slices of toast,
- 4 tablespoons oil,
- 1 tablespoon medium-strong mustard,
- 3 tablespoons vinegar,
- 375 g Provamel Organic Soya Yofu Plain,
- salt,
- cayenne pepper,
- 1 pinch ground rosemary,
- 1 head each of frisée lettuce and lollo rosso,
- 12 cherry tomatoes,
- 2-3 sprigs each of dill,
- parsley and chervil.

Preparation
Boil 2 eggs for about 9 minutes, peel and chop. Cut the crust off the toast, cut into cubes and fry in 1 tablespoon oil until golden brown. Mix the mustard, vinegar and some of the egg with a hand blender. Add the rest of the oil drop by drop and stir in the Yofu. Season with salt, cayenne pepper and rosemary. Tear up the salad leaves, halve the tomatoes. Remove the herb leaves from the stalks. Arrange everything in a bowl, pour over the dressing, put the croutons on top and sprinkle with the chopped egg.