Pelican Club's Quail Salad

Ingredients

• 4 quail, boned
• 4 ounces pate (Pâté De Foie Gras, duck liver preferred)
• 3 ounces Roquefort cheese, crumbled
• fresh raspberry or fresh blackberries, for garnish
• 4 cups baby greens

Marinade

• 1/4 cup olive oil
• 1 tablespoon lime juice (fresh is best)
• 1 tablespoon red wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic, minced
• 1 teaspoon shallot, minced
• 1 bay leaf
• 1 teaspoon brown sugar
• 1/2 teaspoon fresh rosemary, chopped
• 1/2 teaspoon fresh thyme, chopped
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice

Caramelized Shallots and Sherry Vinaigrette

• 4 ounces shallots, peeled
• 1/4 cup demi-glace
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon fresh sage, chopped
• 1 tablespoon Dijon mustard
• 1/2 cup dry sherry
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 1/2 cups extra virgin olive oil

Directions

1. 1

   To make the marinade: Combine all of the marinade ingredients.

2. 2

   Pour into a glass container.

3. 3

   Marinate the quail in the frig about 4 hours.

4. 4

   Remove about 1/2 hour before cooking.

5. 5

   Grill the quail on all sides for about 8 minutes or until medium rare.

6. 6

   Cut each bird into quarters and set aside.

7. 7

   To make the caramelized shallots and sherry vinaigrette: Preheat oven to 350°F.

8. 8

   Place the shallots in a pan and bake until soft and golden, about ten minutes.

9. 9

   Add demi glace and seasoning; place on stove and cook over medium heat until mixture is reduced by half.

10. 10

    Whirl in food processor or blender with the rest of the ingredients. (Unused vinaigrette may be covered and stored in the frig for a week).

11. 11

    To serve: Toss the greens with five tablespoons vinaigrette.

12. 12

    Place 1 cup of the dressed greens in the middle of each chilled salad plate.

13. 13

    Arrange the cheese over greens.

14. 14

    Place the quail quarters over the top.

15. 15

    Garnish with berries.