|¼||red onion — chopped|
|45 ml||lemon juice|
|10 ml||Dijon mustard|
|salt and freshly ground black pepper|
|750 ml||chicken stock|
|400 g||baby leeks — cleaned|
|250 g||frozen peas|
|150 g||quail eggs|
|50 g||gruyère cheese|
|200 g||streaky bacon — cooked|
For the vinaigrette, combine all of the ingredients and puree until smooth.
Season it to taste and refrigerate until needed.
For the salad, bring the chicken stock up to a simmer. Add the leeks and cook, 10 mins until tender. Remove the leeks from the stock and cool, 10 mins.
Scatter the leeks and peas on to a serving platter. Arrange the quail eggs, Gruyere cheese and basil leaves on top.
Using a hand blender, blend the bacon until fine. It should resemble the texture of coarse breadcrumbs.
Scatter the bacon over the salad and serve it with the dressing on the side.
TIP: The quail eggs can also be replaced with 6 soft to medium boiled eggs that have been halved.