Cut a slice of watermelon about ½ an inch thick. Remove the skin and grill it over a very hot grill. Cut the slice into pie shape portion and set aside.

Remove the heads of the prawns and peel the tails. Grill the prawns over a very hot grill and make sure they are cooked all the way through.

Mix diced tomatoes, horseradish, shallots, mint, balsamic vinegar and olive oil and season with salt and pepper to taste.

Present your plate with a wedge of watermelon, two prawns, and some tomato relish.

For the dressing:  In a large sauté pan, cook the bacon until it renders its fat and it achieves a light-brown color. Strain the bacon fat and reserve both the bacon and the fat. In a large mixing bowl season the vinegar with salt and pepper and whisk until the salt is melted. Add the shallots and whisk into an emulsion with the canola oil and the bacon fat until everything is incorporated. Check seasoning and add salt and pepper to taste. Set aside.

Clean the frisée and set it aside. Peel the carrot and shave it very thin with a mandolin and do the same with the celery stalk and set aside.

Brush the quail with olive oil and season it with salt and pepper. Grill it on a medium heat, not too hot because the skin of quail is very fragile and too much heat would not only burn it but would also tear the skin apart.

Season the salad with the dressing, add the vegetables and set it in the middle of the plate. Place the grilled quail on top of the salad and drizzle a little bit more of the vinaigrette around it. Sprinkle the chopped chives on top.