Sucrine Lettuce & Quail Egg Salad tender and fragrant

1 1/4 hour before eating, make a small vinaigrette with 1 tablespoon of balsamic cream, salt pepper then add 2 tablespoons of olive oil.

2 On a small plate, lay out your lettuce halves heart side up then pour a little of your vinaigrette into each.

3 When ready to eat, arrange your lettuce hearts in the center of the plate and place your bruschetta (or mini croutons) around them, drizzling a drop of olive oil on each.

4 Heat a piece of butter and a little oil in a large pan (non-stick or other), in a bowl crack (with a sharp knife stroke) the 8 quail eggs then slide them into the hot pan cook for 2 minutes then slide them back onto your work surface.

5 All that's left is to make pretty circles with a cookie cutter (or with a glass) around your fried eggs and with the help of an iron spatula place them harmoniously around the plate add the pancetta petals warmed and very dry and a few drops of balsamic cream around.

it's true still many explanations on my part but when you serve this starter no doubt your guests will appreciate it.

* Butter lettuce is a small round romaine-type salad grown in southern France