Preheat grill to medium high. Prepare an ice bath. Whisk all vinaigrette ingredients in a nonreactive bowl; season to taste with salt and pepper. In a separate bowl, toss the spring onions and 2 tablespoons of the vinaigrette; set aside.
In a one gallon pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. While water is coming to a boil, grill spring onions on all sides, then shock them in the prepared ice bath, drain, pat dry with paper towels and reserve. Add peas to the boiling water. Cook for one minute and repeat ice bath procedure. Return water to a boil and repeat with the green almonds.
Place quail eggs in a small pot, fill with 2 cups of cool water and bring to a boil, cover pot and remove from heat. Allow eggs to continue to cook three minutes. Chill eggs in the ice bath, then carefully peel and cut into halves.
In a nonreactive bowl, combine all recipe components, season and gently toss. Arrange spring salad onto six chilled plates and garnish with pea tendrils and fava blossoms.