Grilled Quail Salad with Creamy Garlic Vinaigrette

• 1 small garlic clove
• 1 teaspoon Dijon mustard
• 1 tablespoon Sherry vinegar
• 1/4 cup heavy cream
• 2 tablespoons corn or canola oil
• 2 tablespoons extra-virgin olive oil
• freshly ground black pepper
• 1 red bell pepper
• 1 head Boston lettuce
• 1 bunch watercress
• 4 ounces white mushrooms (about 6 medium)
• 4 semiboneless jumbo quail (6 to 8 ounces each)
• corn or canola oil for rubbing on quail
• freshly ground black pepper
• 2 teaspoons chopped fresh tarragon leaves

1. Mince garlic and in a small bowl stir together with mustard, vinegar, and cream.
2. Add oils in a slow stream, whisking until emulsified, and season with pepper and salt.
3. Roast and peel bell pepper .
4. Cut pepper into 1/4-inch dice.
5. Separate lettuce leaves from head, leaving them whole, and discard coarse stems from watercress.
6. Cut mushrooms into 1/4-inch-thick slices.
7. Prepare grill.
8. Halve each quail lengthwise through breast and pat dry.
9. Rub quail lightly all over with oil and season with pepper and salt.
10. Grill quail on a lightly oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until skin is well browned but meat is still pink.
11. (Alternatively, grill quail in a hot well-seasoned ridged grill pan over moderately high heat.)
12. In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly.
13. Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper.
14. Arrange quail on top of salad and sprinkle with tarragon.
15. Serve remaining vinaigrette on the side.

garlic, mustard, sherry vinegar, heavy cream, corn, extravirgin olive oil, freshly ground black pepper, red bell pepper, boston lettuce, watercress, white mushrooms, jumbo quail, corn, freshly ground black pepper, tarragon

Taken from www.epicurious.com/recipes/food/views/grilled-quail-salad-with-creamy-garlic-vinaigrette-15509 (may not work)