Warm quail salad w/yogurt-grapefruit vinaigrette

4 Servings

Ingredients

Quantity Ingredient
1 cup Onion; finely sliced
2 tablespoons Olive Oil
¼ cup Sherry Wine Vinegar
4 tablespoons Mint Leaves And Stems; finely chopped
2 teaspoons White Peppercorns; whole
½ teaspoon Salt
¼ teaspoon Black Pepper; freshly ground
¼ teaspoon Ground Cloves
8 Quail Boned
⅔ cup Yogurt
2 tablespoons Mint Leaves; chopped
2 teaspoons Shallots; minced
2 tablespoons Sherry Wine Vinegar
2 tablespoons Walnut Oil
3 tablespoons Fresh Grapefruit Juice
1 tablespoon Honey; or to taste
Salt And Freshly Ground Pepper; to taste
Grapefruit, Orange And Tangerine Sections
Young Mache And/Or Arugula Leaves
Edible Flowers, If Available

Directions

MARINADE

VINAIGRETTE

GARNISH

For the marinade: Saute onions in olive oil until they just begin to color.

Deglaze with sherry vinegar and cool. Add remaining marinade ingredients and marinate quail for 4-6 hours refrigerated.

For the vinaigrette: Combine vinaigrette ingredients and allow to sit at least 2 hours refrigerated for flavors to develop.

At serving time attractively arrange mache, arugula and citrus sections on plates. Grill or broil quail until just done (flesh should be slightly pink). Place on top of greens and spoon yogurt vinaigrette around.

Yield: 4 servings

Recipe By : COOKING RIGHT SHOW #CR9667 Posted to MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 05:14:23 -0500 (EST) From: Bill Spalding <billspa@...>

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