Winter Spinach Salad with Quail Eggs, Pancetta, and Sweet-Sour Dressing

Method

1. Preheat the oven to 400°F (fan 350°F, Gas 6). Bring a small pot of water to a boil and carefully add the quail eggs. Simmer for exactly 2½ minutes, then drain and rinse under cold running water to stop the cooking. Set aside.
2. Spread the bread cubes on a baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Bake for 5 minutes, or until golden and crisp. Remove and let cool completely.
3. To make the dressing, place the chopped pancetta in a small frying pan (no oil needed) and cook over medium heat until crisp. Transfer the pancetta to a paper towel to drain. In the same pan, add the 5 tablespoons of extra-virgin olive oil and the chopped garlic. Cook gently until the garlic is lightly golden.
4. Remove the pan from the heat and stir in the sugar, the cooked pancetta, cider vinegar, lemon juice, and a pinch of salt and pepper. Return the pan to the heat and whisk everything together until the sugar dissolves and the dressing is warm and emulsified.
5. Arrange the spinach leaves in four salad bowls. Peel the quail eggs and cut them in half. Add the eggs, red onion rings, and the croutons to the bowls. Pour the warm dressing over the top, toss gently, and serve immediately.