Apple, Arugula, and Pancetta Salad with Quail Eggs

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

1. Place the quail eggs in a medium sized pot, then add enough water to cover them. Bring the water up to a boil, lower the heat to a simmer, and cook the eggs for 3 minutes. Drain them, transfer them to an ice water bath, and let them sit there for 5 minutes. Peel the eggs carefully, then slice them thinly.
2. In a bowl, stir together the vinegar, honey, lemon juice, salt, and pepper. Keep whisking as you pour in 3 tablespoons of the oil in a slow stream.
3. Put the pancetta in a non-stick skillet over medium heat. Cook it until it is just crisp, about 5 minutes, then move it to paper towels to drain.
4. In a large bowl, bring together the apples, arugula, pancetta, quail eggs, and dressing. Toss everything well, then add salt and pepper to taste.