Apple, Arugula, and Pancetta Salad with Quail Eggs Recipe
-
Category
Salads
-
Cusine
American
What do you need?
How to make?
Ingredients
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
Directions
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. Combine the vinegar, honey, lemon juice, salt, and pepper in a bowl. While whisking everything together, slowly drizzle in 3 tablespoons of the oil. Add the pancetta to a non-stick skillet set over medium heat. Cook until just crisp, about 5 minutes. Drain on some paper towels. In a large bowl, combine the apples, arugula, pancetta, quail eggs, and the dressing. Toss well, and season with salt and pepper to taste.
