21'S Quail Salad - cooking recipe

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)

Preparation

Preparation.
Make marinade:.
In a bowl or baking dish stir together marinade ingredients until combined.
Add quail, turning to coat. Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.
Make dressing:.
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.
Prepare grill.
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.
Toss mesclun with dressing and divide among 4 plates. Top each salad with 2 quail.