Sydney Salad

• 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
• 1/2 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 )

1. 1. Prepare the dressing by blending the strawberries to a puree.
2. 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
3. puree (if the strawberries were chilled you can combine it all together right off).
4. 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.

salad, snow pea sprouts, eggs, tomatoes, avocado, pomegranate seeds, croutons, punnet of strawberries, fruit spice, alpine pepper

Taken from www.epicurious.com/recipes/member/views/sydney-salad-50094482 (may not work)