Peel and finely dice the banana shallots and garlic. Roughly chop the parsley leaves and break the walnuts into small pieces.
Pick the yellow and white curly endive leaves and then wash and spin in a salad spinner until dry, discard the dark green leaves.
For the croutons: tear or cut the baguette into small pieces. Heat a frying pan until hot and adda splash of oil. Add the croutons and cook until crisp and golden brown. Remove from the heat and add the garlic. Stir well before mixing in half of the chopped parsley. Place the finished croutons on kitchen paper to absorb any excess oil.
Add the Dijon mustard and red wine vinegar to a mixing bowl and whisk together with the salt. Slowly drizzle the olive oil whilst continually whisking to create a smooth dressing. Finish the vinaigrette with the walnut oil, following the same process and continuously whisking.
For the eggs: gently break the eggs using a serrated knife and separate into small cups or ramekins. Heat a frying pan over a low heat and add the sunflower oil. When the oil is warm carefully add the quail's eggs one at a time, making sure they stay separated. Cook until the white of the egg is set. Remove from the heat and season with a sprinkle of Maldon sea salt.
Slice the goat's cheese into 1cm thick rounds. Place on a baking sheet and caramelise the goat's cheese either under a hot grill or with a blow torch.
To assemble the salad: Place the frisee in a bowl, season with salt and pepper and add the shallot and remaining chopped garlic and parsley. Pour on the dressing, using tongs or your hands to mix the salad leaves and coat them with the dressing. Add the croutons and walnuts, mixing though the salad.
Place the salad leaves in a bowl, making sure that each bowl has some croutons and walnuts. Place the goat's cheese on top and then finish with the fried quail's egg.
«Try using different types of goat's cheese in this salad. Goat's cheese is produced in many countries and the cheeses have their own distinctive flavours. »