1 handful hazelnuts
1 shallot, minced
1 teaspoon grainy mustard
1 teaspoon honey
Good olive oil
1 head radicchio
2 good quality eggs, hard-boiled and chopped
1 handful capers, soaked and patted dry
Whisk together the minced shallot, mustard, honey, vinegar, and a glug of olive oil. Taste as you add the vinegar, first adding a just a spoonful and then more as needed. Adjust to your taste.
Cut radicchio into wedges and stagger on plates.
Top with crumbled egg, then the hazelnuts and capers. Dress with vinaigrette and enjoy.