Little Gem, mustard and cress salad with vinaigrette

Bring a small pan of water to the boil and add the eggs. Cook them for exactly 6 mins from the moment they go in then plunge them into cold water. As soon as they are cold enough to handle, remove the shells. Set the eggs aside.

Remove the outer leaves from the Little Gems and trim the base of any discoloured or woody-looking bits, but don't cut off the base itself. Quarter each lettuce lengthways and place on a serving plate.

Mix the vinegar, mustard and oil with a fork in a small bowl.

Quarter the eggs and place on top of the lettuce with the mustard and cress. Finally drizzle over the vinaigrette.