Recipe for Warm Salad of Summer Leaves Avocado and Roquefort

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Yield:

Ingredients:

Amount	Ingredient
4 slc	streaky bacon cut into strips
4 tbl	walnut oil
2 tbl	vegetable oil
3 slc	bread cut into croutons
6 oz	roquefort
1 x	avocado peeled and diced
12 x	quail eggs boiled and shelled
4 x	handfuls salad leaves
1 x	shallot finely diced
1 x	juice of 1 lemon

Instructions:

Instructions: Fry the bacon in a dry pan until the fats are released and the bacon is crispy.

Remove bacon and keep warm.

To the same pan add the oils and heat over a medium flame.

Add the croutons and fry until golden.

Add the roquefort to the croutons and cook until the cheese begins to melt.

Toss this mix with the bacon avocado and quail eggs.

In a separate bowl combine the salad leaves with the pan ingredients the shallot lemon juice and chives.

Serve immediately.

Serves 4

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