Haricot Vert Salad with Quail Eggs and Shrimp

• 2 tablespoons white wine vinegar
• 2 dozen quail eggs (see Note)
• 6 cups water
• Three 3-inch strips of lemon zest
• 1 tablespoon cracked black pepper
• 2 bay leaves
• 1 teaspoon fennel seeds
• 1 star anise pod
• Kosher salt
• 1 pound medium shrimp, shelled down to the tails, and deveined
• 2 pounds haricots verts
• 2 tablespoons sherry vinegar
• 2 tablespoons Dijon mustard
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Freshly ground pepper
• 1 bunch of arugula (6 ounces), large stems discarded
• 2 medium shallots, minced

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

white wine vinegar, eggs, water, three, cracked black pepper, bay leaves, fennel seeds, anise pod, kosher salt, shrimp, haricots verts, sherry vinegar, mustard, extravirgin olive oil, freshly ground pepper, arugula, shallots

Taken from www.foodandwine.com/recipes/haricot-vert-salad-quail-eggs-and-shrimp (may not work)