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    Summer Green Salad with Parma Ham, Quail's Eggs and Green Beans

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    Summer Green Salad with Parma Ham, Quail's Eggs and Green Beans

    Serves: 6

    Ingredients

    • 450g green beans, trimmed
    • 12 quail's eggs
    • 18 slices parma or other air-dried ham
    • 1 teaspoon Dijon mustard
    • 2 cloves garlic, crushed
    • 2 tablespoons white wine vinegar
    • 4½ tablespoons extra virgin olive oil
    • Salt and freshly ground black pepper
    • 80g mixed salad leaves

    Method

    1. Bring a pan of water to the boil. Drop in the beans and cook for 6 minutes or until tender. Drain, cool under the cold tap, then pat dry and tip into a bowl. Pre-heat the grill to its highest setting.
    2. Cover the quail's eggs with cold water and bring to the boil. Simmer for 3 minutes, drain and leave in a bowl of cold water. Once cool, peel and set aside.
    3. Oil a baking sheet and cover with the ham. Grill until crisp, then set aside.
    4. When you are ready to serve, whisk together the mustard, garlic, vinegar and olive oil. Season to taste. Dress the beans then gently fold in the salad leaves and arrange on 6 plates. Break the ham into large pieces and slip into the each salad. Halve the eggs and distribute between the plates. Serve immediately.

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