First, make the vinaigrette. Put all of the ingredients into a clean bottle or jar. Give them a good shake, season and leave to infuse preferably overnight at room temperature or for an hour or so.
Divide the sausage meat into 6 balls and flatten them into patties. Wrap the meat around each of the eggs evenly, moulding it with your hands. Have 3 shallow containers ready, one with the flour, one with the egg and the third with the breadcrumbs. Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary.
Pre-heat about 6cm of oil to 140-150C in a large, thick-bottomed saucepan or electric deep-fat fryer. Cook the eggs for 4-5 minutes, turning them every so often so they are evenly coloured. Remove with a slotted spoon and drain on some kitchen paper.
Cook the Burford browns eggs for 4-5 minutes then cool under the cold tap a little and carefully peel as the egg yolks should still be a little runny. Heat half of the vegetable oil in a frying pan and cook the pieces of bacon and black pudding for 2-3 minutes, stirring until lightly coloured then remove from the pan with a slotted spoon and keep warm. Add the rest of the oil to the pan and cook the croutons until golden on a medium to high temperature, stirring them so that they colour evenly.
To serve, dress the leaves with some of the dressing, season and arrange on plates or bowls. Scatter the bacon, black pudding and croutons over the leaves, half the quails eggs and arrange 3 pieces on the leaves then carefully break the other eggs in half and place in the centre of the salad and drizzle over the rest of the dressing.