Dinner Tonight: Apple, Arugula, And Pancetta Salad With Quail Eggs Recipe

1. 1

   Add the quail eggs to a medium sized pot. Cover with water and bring to a boil. Reduce heat to a simmer and cook for three minutes. Drain the eggs, and then toss in a ice water bath. Let them hang out for five minutes, and then peel, and thinly sliced.

2. 2

   Combine the vinegar, honey, lemon juice, salt, and pepper in a bowl. While whisking everything together, slowly drizzle in 3 tablespoons of the oil.

3. 3

   Add the pancetta to a non-stick skillet set over medium heat. Cook until just crisp, about 5 minutes. Drain on some paper towels.

4. 4

   In a large bowl, combine the apples, arugula, pancetta, quail eggs, and the dressing. Toss well, and season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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