Sydney Salad

• 500 grams mixed salad greens mesclun mix, including arugula, radiccchio, coral, coz, creeses
• 100 grams snow pea pods and edible petals
• 6 each quail eggs boiled
• 12 each tomatoes cocktail
• 1 each avocados sliced
• 50 grams pomegranate seeds
• 15 grams - Riberry Confit*
• 5 slices prosciutto try to find emu or roo proscuitto
• 50 grams croutons
• 1 pint strawberries
• 1/2 teaspoon - Fruit Spice*
• 1 teaspoon - Alpine Pepper

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

snow, eggs, tomatoes, avocados, pomegranate seeds, croutons, strawberries, pepper

Taken from recipeland.com/recipe/v/sydney-salad-50802 (may not work)