21'S Quail Salad

• 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)

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

marinade, orange juice, lemon, bay leaves, thyme, juniper berries, molasses, chilies, garlic, quail, dressing, tarragon white wine vinegar, mustard, extra virgin olive oil, oranges, mango, pepitas

Taken from www.food.com/recipe/21s-quail-salad-222111 (may not work)