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

• 4 quail eggs
• 1 tablespoon Champagne vinegar
• 1 tablespoon honey
• 1/2 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 4 tablespoons olive oil
• 2 ounces pancetta, thinly sliced
• 2 firm-ripe apples, cored and thinly sliced
• 4 cups baby arugula

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

eggs, vinegar, honey, lemon juice, salt, black pepper, olive oil, pancetta, apples, baby arugula

Taken from www.seriouseats.com/recipes/2010/07/apple-arugula-and-pancetta-salad-recipe.html (may not work)