Heat 2 tablespoons of olive oil in a 10” skillet. Brown the quail in the skillet until they are golden, about 5 minutes on each side. Remove the quail from the skillet, and cool.
Fill a medium saucepan with water, and bring to a boil. Add the unpeeled pearl onions, and boil for 1 minute. Using a slotted spoon, remove the onions form the boiling water, and set aside to cool. Cut the root end of the onion off, then peel by slitting the skin of the onion with the tip of a knife.
After boiling the onions, discard the water, and refill the saucepan with clean water. Once the water has come to a boil, add the carrot sticks, and boil for 3 minutes. Remove the carrots from the water using a slotted spoon.
The asparagus, mushrooms and zucchini must be boiled (blanched) in the same fashion, but only for one minute. Remove the vegetables from the boiling water, and cool in a shallow pan.
Place the cooled quail, onions and vegetables in a large zipper seal bag. Whisk together the dressing ingredients, and add the dressing to the bag. Seal the bag, and store for 24 hours in your refrigerator.
Turn the bag over occasionally so that the dressing evenly coats all the quail and vegetables.
When ready to serve, remove the quail and vegetables from the bag using a slotted spoon. Arrange the onions and vegetables on a large platter, and place the pickled quail in the middle.