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.
