Haricot Vert Salad With Quail Eggs And Shrimp

Name: Haricot Vert Salad With Quail Eggs And Shrimp
Ingredients: 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