METHODUsing a medium sized melon baller (parisienne scoop) make 30 or more potato balls.
Cook these in salted water and then drain. Toss them together with the quail eggs in the dressing which is made by mixing all of the remaining ingredients.
Scatter on a dish and mix in the rocket salad, drizzle with the remaining dressing.
The potato balls resemble the quail eggs hidden amongst the rocket salad garden.
A simple salad that tastes scrumptious!
Serves: 4
Preparation: 5 mins
Cooking: 15 mins
3 medium sized Albert Bartlett Original Rooster Potatoes (peeled)
16 quail eggs (cooked and peeled)
200g rocket salad
1 tbsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp clear honey
1 tbsp chopped flat parsley
3 tbsp olive oil
Salt and pepper