Warm Tenderstem broccoli, quail eggs and bacon salad recipe

• 1 tsp olive oil
• 100 g (3.5oz) smoked lardons
• 0.5 tsp Dijon mustard
• 2 tsp white wine vinegar
• 4 tbsp olive oil
• 6 quail eggs
• 200 g (7.1oz) Tenderstem broccoli
• 1 handful of salad leaves
• 1 handful parmesan shavings
• 1 pinch salt and pepper

1. Put a pan of water on to boil.
2. Get a non-stick frying pan over a medium-high heat and add a drop of olive oil.
3. Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp.
4. Meanwhile, make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper.
5. Set aside.
6. To the pan of now boiling water, carefully drop in the eggs and boil for 2 minutes.
7. Remove with a slotted spoon and put in a bowl of cold water.
8. Add a pinch of salt to the same pan and simmer the broccoli for 2 minutes until tender.
9. Meanwhile carefully peel the eggs.
10. Drain the broccoli well and arrange on a plate.
11. Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like.
12. Finish with salad leaves, parmesan, and the dressing.

olive oil, lardons, mustard, white wine vinegar, olive oil, eggs, broccoli, handful of salad leaves, handful parmesan shavings, salt

Taken from www.lovefood.com/guide/recipes/15589/warm-tenderstem-broccoli-quail-eggs-and-bacon-salad-recipe (may not work)