Grilled Quail with Chicories and Almonds

• 1/2 cup dry white wine
• 1/3 cup olive oil
• 2 shallots, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 4 partially boned quail
• 5 tablespoons almond oil
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper
• 1/2 cup whole blanched almonds
• 1/4 pound mixed chicories, such as frisee, radicchio and Belgian endive, torn into bite-size pieces (4 cups)
• 1 ripe but firm pearpeeled, cored and cut into 1/2-inch dice

1. In a shallow baking dish, combine the wine with the olive oil, shallots and garlic.
2. Add the quail, turn to coat and let marinate at room temperature for 1 hour.
3. In a small bowl, combine 1/4 cup of the almond oil with the sherry vinegar and mustard.
4. Season with salt and pepper.
5. In a small skillet, heat the remaining 1 tablespoon of almond oil.
6. Add the almonds and cook over moderate heat until browned on both sides, about 3 minutes per side.
7. Transfer to a plate to cool.
8. Light a grill or preheat a grill pan.
9. Remove the quail from the marinade and scrape off most of the shallots and garlic.
10. Season the quail with salt and pepper and grill, breast side down, over a hot fire or high heat until nicely charred, about 3 minutes.
11. Turn and grill until the breast is pink throughout, about 1 1/2 minutes more.
12. Transfer the quail to a plate.
13. In a medium bowl, toss the chicories with the almonds and pear.
14. Add half of the vinaigrette and toss well.
15. Mound the salad on plates, set a quail on top and drizzle with the remaining vinaigrette.

white wine, olive oil, shallots, garlic, quail, almond oil, sherry vinegar, mustard, salt, whole blanched almonds, mixed chicories, firm

Taken from www.foodandwine.com/recipes/grilled-quail-with-chicories-and-almonds (may not work)