Haricot Vert Salad With Quail Eggs And Shrimp

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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

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