Place quail eggs in a large pot of cold water (with 2 tbsp of vinegar) and bring to a boil, reduce and let sit for 5 minutes. Remove eggs from hot water and immerse in a large bowl of cold water. Allow to cool for 5 minutes. Once the eggs are cooled, they should be peeled, in order to prevent discolouration of the egg whites.
Arrange lettuce slices on plates. Top with pork belly, 2 eggs, grated parmesan cheese and a few crouton. Spoon 2 tbsp salad dressing over top. Garnish with a lemon slice.