Sauteed Quail Salad

• 2 egg yolks*
• 1 cup white wine
• 2 bunches cilantro, blanched
• 4 to 5 cloves garlic, minced
• 1/4 rice wine vinegar
• 4 scallions, minced
• 2 teaspoons sugar
• Salt and pepper
• 1 1/2 cups extra-virgin olive oil
• 3 cloves garlic, minced
• 2 tablespoons chopped thyme
• 1/2 cup balsamic vinegar
• 1/4 cup white wine
• Salt and pepper
• 4 quails
• 2 tablespoons butter
• 2 tablespoons oil
• 1 head romaine lettuce, cleaned and cut into bite-sized pieces
• 2 handfuls spring mix
• 1 tomato, diced
• 1 onion, julienned
• 1 tablespoon chopped cilantro leaves
• 4 to 5 scallions, sliced, for garnish

1. To make dressing, combine all ingredients in a blender, except for the oil.
2. Blend until well combined.
3. With the blender on low speed, drizzle 1 1/2 cups extra-virgin olive oil into blender.
4. Chill.
5. Combine all of the quail marinade ingredients except oil and butter.
6. Add the quail and marinate for at least 3 hours in the refrigerator.
7. Remove the quail from the marinade and saute in olive oil and butter.
8. Cook for 2 to 4 minutes on each side.
9. They will turn a golden dark oak color.
10. Combine the lettuce, spring mix, tomato, onion, and cilantro in a large bowl.
11. Dress the salad with dressing.
12. Divide salad onto 4 salad plates.
13. Cut the quail in 1/2 and place at the base of the salad.
14. Garnish with chives or scallions and serve.

egg yolks, white wine, bunches cilantro, garlic, rice wine vinegar, scallions, sugar, salt, extravirgin olive oil, garlic, thyme, balsamic vinegar, white wine, salt, butter, oil, romaine lettuce, tomato, onion, cilantro, scallions

Taken from www.foodnetwork.com/recipes/sauteed-quail-salad-recipe.html (may not work)