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1
Bring a medium saucepan of water to a simmer and add the white wine vinegar.
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2
Add the quail eggs and simmer over moderate heat until hard-cooked, about 7 minutes.
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3
Drain the eggs and crack the shells against the side of the pan.
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4
Fill the pan with cold water and let stand until the eggs are cool.
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5
Meanwhile, in a medium saucepan, combine the 6 cups of water with the lemon zest, cracked pepper, bay leaves, fennel seeds, star anise and 1 teaspoon of salt.
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6
Simmer the court bouillon (seasoned water) for 5 minutes.
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7
Add the shrimp and simmer just until cooked, about 2 minutes.
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8
Drain the shrimp in a colander; let cool.
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9
Pick out and discard any bits of seasoning.
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10
In a large pot of boiling salted water, cook the haricots verts until crisp-tender, about 4 minutes.
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11
Drain well and spread the beans out on a baking sheet to cool.
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12
In a small bowl, whisk the sherry vinegar with the mustard.
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13
Whisk in the olive oil and season with salt and pepper.
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14
Peel the quail eggs and halve them lengthwise.
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15
In a large bowl, toss the arugula with 1 tablespoon of the dressing and spread on a platter.
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16
In the same bowl, gently toss the haricots verts with the shallots, quail eggs and all but 1 tablespoon of the remaining dressing.
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17
Mound the haricot vert salad on the arugula.
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18
Add the shrimp to the bowl and toss with the remaining 1 tablespoon of dressing.
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19
Top the haricots verts with the shrimp and serve.
