1 tbspbutter230 gm piece bacon cut into 3cm-long strips125 ml (½ cup) extra-virgin olive oil250 gm baby chat potatoes, boiled and halved 16quail eggs, hard-boiled, peeled and halved2 bunchesbaby beetroot, boiled, peeled and halved400 gmmixed leaves, such as purslane, raddiccio, frisée and butter lettuce Dressing½ cup extra-virgin olive oil60 ml (¼ cup) white wine vinegar2 tspDijon mustard½ tsp granulated sugar¼ cup mineral water
Heat butter in a large frying pan over medium heat and sauté bacon strips for about 5 minutes or until golden brown. Drain on kitchen paper.
Heat olive oil in the same frying pan over medium heat and sauté potato halves for about 8-10 minutes or until golden brown.
For dressing, whisk ingredients together in a bowl and season to taste with sea salt and freshly ground black pepper.
To serve, place leaves, beetroot, eggs and bacon in a bowl or large platter, drizzle with dressing and serve immediately.