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Anchovy Piquillo Salad

Serves 4

4 free-range eggs, hardboiled and cut into wedges
12 Ortiz anchovies
½ jar El Navarrico pimiento slices
2 Tbsp Colonna orange infused EVO
1 Tbsp Forum cabernet sauvignon vinegar
Sea salt and freshly ground black pepper

Arrange the eggs and anchovies on top of the piquillo pimientos and either whisk the other ingredients together or drizzle directly over the salad.

Best done ahead of time to allow the flavours to develop.

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