Directions

Salad:

1. Gently separate the leaves of the little gem lettuce heads and arrange on a large salad plate.

2. Over the lettuce leaves arrange the blanched sugar snap peas, radish slices, avocado wedges, and sliced shallot. Set aside

3. In a medium bowl, place the egg yolk, lemon juice, tarragon vinegar, and dijon mustard, whisk to combine.

4. Whisking constantly, slowly drizzle in the olive oil to create a creamy, emulsified dressing, the consistency should be thick but pourable. Taste and add salt as needed. Fold in the finely chopped tarragon.

5. Drizzle on top of the salad, reserving a small amount for the prawns.

Prawns:

1. In a small saucepan, add the butter, thyme and tarragon sprigs, season with salt. Over medium-low heat gently melt the butter.

2. Once the butter is melted add in any reserved roe and the peeled spot prawns.

3. Cook just until the flesh turns pink, about 4 minutes, turning once. Remove from the pan and place on top of the dressed salad

4. Top with the grated hard-boiled egg and season with salt and pepper.