Grilled Quail Salad with Honey-Dijon Dressing Recipe

Grilled Quail Salad with Honey-Dijon Dressing Recipe

  • 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
  1. Whisk first 7 ingredients in bowl. Add quail; cover and chill overnight.
  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.
  3. Prepare barbecue (medium-high heat). Grill quail until brown and cooked through, about 6 minutes per side.
  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.
  5. Divide salad evenly among plates, topping each with 2 quail halves. Drizzle quail with 3 tablespoons dressing; serve.
Recipe of the Day|