Quail egg, beetroot and bacon salad

1.Heat butter in a large frying pan over medium heat and sauté bacon strips for about 5 minutes or until golden brown. Drain on kitchen paper.

2.Heat olive oil in the same frying pan over medium heat and sauté potato halves for about 8-10 minutes or until golden brown.

3.For dressing, whisk ingredients together in a bowl and season to taste with sea salt and freshly ground black pepper.

4.To serve, place leaves, beetroot, eggs and bacon in a bowl or large platter, drizzle with dressing and serve immediately.