- Make the dressing: In a mixing bowl, combine all ingredients and set aside in refrigerator for at least 2 hours before serving. Dressing will keep in refrigerator for up to a week.
- Bring a pot of water to a boil and prepare an ice bath. Place quail eggs in boiling water for 4 minutes, then transfer to ice bath. Once cooled, peel and halve eggs.
- In a large bowl, combine brussels sprouts, shallot, carrot, raisins, almonds, orange zest, orange juice, and arugula. Season to taste with salt and pepper. Top with dressing and halved quail eggs.