Salad with soncino salad, quail eggs and hazelnuts

Preparation

Wash the eggs and put them inside a small pot. Cover with cold water, boil it and cook the eggs for 8 minutes. Remove from the fire and rinse eggs in cold water, to stop the cooking. Let the eggs cool completely, peel them gently and cut them into halves.
Roughly mince the hazelnuts with a knife, to reduce them in grains. Cut the bresaola into strips, wash the lettuce and put it inside a large bowl. Mix all the ingredients, being careful not to break the eggs.
Complete with one drop of balsamic vinegar, salt and extra virgin olive oil; stir before serving.