Sydney Salad

Ingredients

 * 400g mesclun lettuce mix
 * 50ml light lemon myrtle mayonnaise
 * 1 avocado, sliced
 * 4 red cherry and 4 yellow pear tomatoes
 * 100g emu prosciutto
 * 15ml akudjura
 * 50g shaved parmesan
 * 75g Alpine pepper croutons
 * whitlof leaves for garnish
 * 1 small carrot

Directions

 * Prepare the 4 Opera House garnishes by selecting 4 x 5 whitlof leaves of decreasing size.
 * Make a hole at the base of the leaves with a paring knife and pass a spear cut from the carrot through the hole to make the 4 forward pointing sails and one small reversed sail of the Opera House.
 * Store in iced water until required, if necessary.
 * Arrange four serves of salad in the middle of appropriate plates.
 * Garnish with the avocado slices, quartered tomatoes and smoked quail egg halves.
 * Drizzle the salads with the mayonnaise, add the emu prosciutto, akudjura and parmesan.
 * Set the Opera House garnish in place using extra lettuce leaves to secure them and finish the salad with the croutons.
 * Serve at once.