Ingredients
6-8 quails' eggs
100g/3½oz shelled walnuts
2 tbsp wild heather honey
1 tbsp white wine vinegar
handful pine nuts
2 chicory bulbs, leaves separated
Method
1. Preheat the oven to 180C/350F/Gas 4. Boil the quails' eggs for 2-3 minutes, depending on your preference. Set aside and peel when cooled.
2. Place the walnuts on a baking tray and roast for 6-8 minutes until golden-brown.
3. Place the honey in a small pan, add the vinegar and bring to the boil. Remove from the heat.
4. To serve, share the chicory leaves between two plates, and place the quails' eggs on top. Sprinkle with the roasted walnuts and pine nuts. Drizzle over the honey and vinegar and serve.
