Quails egg, Bacon & Pea shoot Salad

Serves 4






3 generous handfuls of washed pea shoots

5 little gem lettuces

12 cooked & peeled quails eggs halved

2 tablespoons olive oil

225g back diced bacon





2 tablespoons white wine vinegar

6 tablespoons virgin olive oil

1 clove garlic, crushed

! teaspoon Dijon mustard

salt & freshly ground black pepper






Whisk together the ingredients for the dressing. Trim the lettuces, wash & dry the leaves & place in a salad bowl, also add the pea shoots to the bowl.


Heat the oil in a frying pan & cook the diced bacon until crisp drain on kitchen paper towelling.


Toss the salad leaves in the dressing before adding the bacon & gently mixing in the quails eggs. Serve at once.