Sydney Salad

Ingredients

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

Directions

 * 1) Prepare the 4 Opera House garnishes by selecting 4 x 5 whitlof leaves of decreasing size.
 * 2) 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.
 * 3) Store in iced water until required, if necessary.
 * 4) Arrange four serves of salad in the middle of appropriate plates.
 * 5) Garnish with the avocado slices, quartered tomatoes and smoked quail egg halves.
 * 6) Drizzle the salads with the mayonnaise, add the emu prosciutto, akudjura and parmesan.
 * 7) Set the opera house garnish in place using extra lettuce leaves to secure them and finish the salad with the croutons.
 * 8) Serve at once.