Ingredients

For the salad:

500g mesclun salad mix including rocket, radicchio, coral, coz, cresses,

100g snow pea sprouts and edible petals

6 Boiled quail eggs

12 cocktail tomatoes

1 avocado, sliced

50g pomegranate seeds

15g Riberry Confit (* Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=2&products_id=10 )

5 slices of proscuitto - try to find emu or roo proscuitto

50g croutons

For the dressing:

1 punnet of strawberries

½ teaspoon Fruit Spice*

1 teaspoon Alpine Pepper*

( *Can be purchased at: http://www.cherikoff.net/shop/index.php?main_page=index&cPath=1&zenid=3b01e51bc7d82f15f5f8720f245bdd81 )

Preparation

  1. Prepare the dressing by blending the strawberries to a purée.

  2. Microwave about 3 tablespoons of water in a small bowl or cup until it is quite hot but not boiling and steep the seasonings in it; allow to cool a little and add this mix to the strawberry purée (if the strawberries were chilled you can combine it all together right off).

  3. Cut the carrot lengthwise carefully and fashion a long spear which you pass through appropriately cut holes in the bases of carefully separated witlof leaves which you arrange to make like the Opera House sails; store this garnish in cold water until you need it.