Ingredients
For the vinaigrette
100ml/3½fl oz Ligurian olive oil
50ml/1¾fl oz walnut oil
25ml/1fl oz tarragon vinegar
1 tsp Dijon mustard
½ unwaxed lemon, juice only
salt and freshly ground black pepper
½ tsp caster sugar
For the salad
small handful fine dandelion leaves
small handful fine mizuna leaves
pancetta, chopped into cubes, to taste
pinch sweet smoked paprika
6 quails' eggs
about 100ml/3½fl oz white wine vinegar
small handful chervil, chopped

Method
1. Make the vinaigrette by whisking the oils, tarragon vinegar, Dijon mustard and lemon juice together in a bowl. Season to taste with salt and freshly ground black pepper and add the sugar. Leave for 30 minutes. Taste again before serving and adjust the seasoning if necessary.
2. Wash and clean the dandelion and mizuna leaves and dry on kitchen paper. Set aside.
2. Fry the pancetta over a medium heat in a shallow pan until crisp - there should be enough fat in the pancetta so that frying it does not require oil.
3. When the pancetta is crisp, drain and cut into smaller pieces.
4. Sprinkle the pancetta with smoked paprika to coat, and keep warm.
5. Bring a pan of water to a gentle boil and add one tablespoon of white wine vinegar. Fill an espresso cup a quarter full of vinegar. Carefully crack a quails' egg into the espresso cup and carefully tip the egg and vinegar into the pan. Repeat with all six eggs.
6. Poach the eggs for 90 seconds. Remove each egg with a slotted spoon and drain on kitchen paper.
7. Dress the salad leaves with the vinaigrette and toss well in a bowl, adding the chervil leaves and crisp pancetta.
8. To serve, tower the leaves on two plates. Place three quails' eggs on each plate. Dust the eggs lightly with paprika and drizzle the remaining vinaigrette on the salad and around the plate. Serve at once.