Name: Grilled Quail Salad with Honey-Dijon Dressing
Yield: Makes 4 first-course servings
Ingredients: 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; 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

The quail marinates overnight, so be sure to begin one day ahead.

Recipe information

Yield
Makes 4 first-course servings

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

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.

TagsSalad Quail Poultry Starter Dinner Dairy Free Easy Grilling Bon Appétit

Recipe notes

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