Dissolve the honey in boiling salted water. Blanch the chicory in batches for approx. 1 min., remove with a slotted spoon, drain well and place on a clean tea towel, pat dry.
To bread the chicory
Empty the flour into a shallow dish. Mix the breadcrumbs, cheese and lemon zest, transfer to a shallow dish. Beat the eggs in a deep dish. Toss the chicory in the flour in batches, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating.
Preheat the oven to 90°C. Heat a little clarified butter in a non-stick frying pan. Fry the breaded chicory in batches for approx. 5 mins. all over, season with salt, keep warm in the oven.
Combine the quark, pumpkin seeds, cheese and chives, season. Serve the breaded chicory with the dip.