Grilled Quail Salad '21' Club

• 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 dried hot red pepper flakes
• 2 garlic cloves, crushed
• 8 boneless quail**
• available at specialty foods shops and in spice section of many supermarkets
• ** available at some butcher shops
• 3 tablespoons tarragon white-wine vinegar
• 1 tablespoons 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 (hulled green pumpkin seeds)***, toasted lightly
• 2 cups packed mesclun (mixed baby greens), washed and spun dry
• ***available at natural foods stores

1. In a bowl or baking dish stir together marinade ingredients until combined.
2. Add quail, turning to coat.
3. Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.
4. In a bowl whisk together vinegar and mustard and add oil in a stream, whisking until emulsified.
5. Add orange sections, mango, and pepitas.
6. 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.
9. (Alternatively, cook quail in batches in a cast-iron skillet over moderate heat, turning frequently to avoid burning, about 10 minutes.)
10. Let quail stand 3 minutes.
11. Toss mesclun with dressing and divide among 4 plates.
12. Top each salad with 2 quail.

orange juice, lemon, bay leaves, thyme, juniper berries, molasses, chilies, garlic, section, butcher shops, tarragon whitewine vinegar, mustard, extravirgin olive oil, oranges, mango, pepitas

Taken from www.epicurious.com/recipes/food/views/grilled-quail-salad-21-club-10863 (may not work)