Quails egg, Bacon & Pea shoot Salad
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.