1. Wash and dry lettuce leaves.
2. Slice Pasta Dura Loaf, rub with garlic clove, brush with olive oil and grill until crisp and golden. Set aside.
3. Grill chicken for a few minutes either side until cooked through. Set aside. Grill prosciutto until crisp. Bring a small saucepan of water to the boil, add quail eggs and cook for 11/2 minutes. Remove, cool and peel.
4. Make dressing by combining egg with lemon juice, vinegar, salt and pepper. Slowly whisk in grapeseed oil until smooth and thickened. Place all the ingredients in a large serving bowl and serve with salad dressing.