Grilled Quail Salad With Mango And Prosciutto

• 4 None quails, cleaned, butterflied
• 1 None orange, zest finely grated, and juiced
• 2 tbsp finely chopped mint
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 head butter lettuce, leaves separated
• 2 cups watercress
• 1 None mango, seeded, peeled, thinly sliced
• 7 oz mozzarella, torn
• 8 None thin slices prosciutto, torn

1. Arrange quails in a shallow dish. In a bowl, combine orange zest, juice and mint and pour half of mixture over quail, turning to coat. Chill, covered,for 10 minutes. Add oil and vinegar to remaining mixture. Season to taste and reserve for dressing.
2. Heat a grill pan on high. Spray with oil and cook quails 4-5 minutes each side, until golden and cooked through. Rest, covered, for 10 minutes.
3. Cut each quail down the center breastbone.Then cut into quarters between thigh joints. Cover and chill until required.
4. To serve, toss lettuce and watercress with a little reserved dressing and arrange on platter. Top with quail, mango, mozzarella and prosciutto. Drizzle with extra dressing.

orange, mint, extra virgin olive oil, red wine vinegar, butter, watercress, mango, mozzarella, thin

Taken from recipes-plus.com/api/v2.0/recipes/29219 (may not work)