Name: Warm Salad of Guinea Fowl with Prosciutto
Yield: Serves 6-8
Cuisine: Australian
Ingredients: 2 tablespoons virgin olive oil; salt and freshly ground black pepper; 2 garlic cloves, peeled and crushed; ½ teaspoon freshly ground black pepper; 1 teaspoon fresh thyme leaves; 1 tablespoon strong Dijon mustard; 4 tablespoons virgin olive oil; ½ bunch of fresh marjoram; ½ head of garlic; ½ onion; 500 g (1 lb) mixed salad leaves (mesclun); 12 thin slices of prosciutto (Parma ham); 1 large tomato, diced; 2 cups (250 g/8 oz) fried, thin potato slices; 1 cup (125 g/4 oz) sippets or dry croûtons of French bread; the strained fat and juices from the fowl; 2 tablespoons walnut oil; 2 tablespoons champagne vinegar; 1 x 1.25 kg (2½ lbs) guinea fowl