Method:

1. Pop the egg yolk into a mixing bowl, add the mustard and start to whisk. Slowly add the olive oil a little at a time, make sure the olive oil has been absorbed before you add more.
2. Once all the olive oil has been added you should have a thick mayonnaise sort of consistency.
3. Splash in balsamic to taste. I normally put about a tablespoon.
4. The dressing should be a pouring crème consistency but if it’s too thick, slowly whisk in a little warm water until the consistency is right.
5. Season to taste and serve with leaves or even fish. It should keep up to 24hours covered in the fridge.
6. Heat the oil to 165-175C.
7. Dust the squid in the flour in a sieve and shake out any excess flour, carefully submerge the squid into the oil and fry until golden and crispy. Remove and strain well. Pop the golden squid into a bowl and toss with a pinch of salt.
8. Carefully toss the rocket with the dressing and arrange on a plate.
9. Place the crispy squid on top of the rocket and serve.