21's Quail Salad

Ingredients

Marinade

• 1/2 cup fresh orange juice
• 1 lemon, quartered
• 2 bay leaves
• 1 teaspoon dried thyme, crumbled
• 1 teaspoon juniper berries, crushed
• 2 tablespoons molasses
• 2 dried small chilies (each about 1 inch long) or 1/2 teaspoon hot red pepper flakes
• 2 garlic cloves, crushed
• 8 quail (try boneless)

Dressing

• 3 tablespoons tarragon white wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 2 navel oranges, peel and pith cut away and sections cut free from membranes
• 1 mango, peeled, pitted, and sliced
• 1/2 cup pepitas, toasted lightly (hulled green pumpkin seeds)
• 2 cups packed mesclun, washed and spun dry (mixed baby greens)

Directions

1. 1

   Preparation.

2. 2

   Make marinade:.

3. 3

   In a bowl or baking dish stir together marinade ingredients until combined.

4. 4

   Add quail, turning to coat. Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.

5. 5

   Make dressing:.

6. 6

   In a bowl whisk together vinegar and mustard and add oil in a stream, whisking until emulsified. Add orange sections, mango, and pepitas. Chill dressing, covered, about 3 hours to blend flavors.

7. 7

   Prepare grill.

8. 8

   Grill quail in batches on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side, or until juices run clear when fleshy part of a thigh is pierced. (Alternatively, cook quail in batches in a cast-iron skillet over moderate heat, turning frequently to avoid burning, about 10 minutes.) Let quail stand 3 minutes.

9. 9

   Toss mesclun with dressing and divide among 4 plates. Top each salad with 2 quail.