Grilled Quail with Spinach-Pomegranate Salad

• 1/2 tablespoon fresh lemon juice
• 1/2 tablespoon pomegranate molasses
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 teaspoon coarsely chopped mint
• Salt
• 8 semiboneless quail
• Freshly ground black pepper
• 1 packed cup spinach leaves, sliced 2/3 inch thick
• 2/3 cup pomegranate seeds

1. Light a grill.
2. In a bowl, whisk the lemon juice with the pomegranate molasses, the 1 tablespoon of oil and the mint; season with salt.
3. Rub olive oil all over the quail.
4. Season with salt and pepper and grill, breast side down, over high heat until browned, about 3 minutes.
5. Turn the quail and grill until the breast meat is pink (for medium), about 2 minutes longer.
6. Transfer the quail to plates.
7. Add the spinach and pomegranate seeds to the dressing and toss.
8. Serve the salad with the quail.

lemon juice, pomegranate molasses, extravirgin olive oil, mint, salt, quail, freshly ground black pepper, spinach leaves, pomegranate seeds

Taken from www.foodandwine.com/recipes/grilled-quail-spinach-pomegranate-salad (may not work)