Recipe information
Yield
4 first-course
Ingredients
QUAIL
1
cup dry red wine
2
tablespoons honey
2
tablespoons Dijon mustard
2
tablespoons canola oil
1
tablespoon chopped fresh thyme
1
/2 teaspoon salt
1
/2 teaspoon ground black pepper
4
3 1/2-to-4-ounce quail, cut lengthwise in half
SALAD
1
/4 cup canola oil
1
/4 cup unseasoned rice vinegar
1
tablespoon Asian sesame oil
2
teaspoons honey
2
teaspoons Dijon mustard
1
1/2 teaspoons minced peeled fresh ginger
1
5-ounce package mixed greens
1
large carrot, peeled, cut into ribbons with vegetable peeler
1
/4 cup pine nuts, toasted
2
tablespoons sesame seeds, toasted
Need to make a substitution?
Preparation
FOR QUAIL:
Step 1
Whisk first 7 ingredients in bowl. Add quail; cover and chill overnight.
FOR SALAD:
Step 2
Whisk first 6 ingredients in small bowl. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Step 3
Prepare barbecue (medium-high heat). Grill quail until brown and cooked through, about 6 minutes per side.
Step 4
Place greens, carrot ribbons, pine nuts and sesame seeds in large bowl. Reserve 3 tablespoons dressing. Pour remaining dressing over salad; toss to coat. Season salad with salt and pepper.
Step 5
Divide salad evenly among plates, topping each with 2 quail halves. Drizzle quail with 3 tablespoons dressing; serve.