Quail egg, beetroot and bacon salad | Gourmet Traveller

Ingredients

• 1 tbsp butter
• 230 gm piece bacon cut into 3cm-long strips
• 125 ml extra-virgin olive oil (½ cup)
• 250 gm baby chat potatoes, boiled and halved
• 16 quail eggs, hard-boiled, peeled and halved
• 2 bunches baby beetroot, boiled, peeled and halved
• 400 gm mixed leaves, such as purslane, raddiccio, frisée and butter lettuce
• Dressing
• ½ cup extra-virgin olive oil
• 60 ml white wine vinegar (¼ cup)
• 2 tsp Dijon mustard
• ½ tsp granulated sugar
• ¼ cup mineral water