Warm Quail Salad W/yogurt-Grapefruit Vinaigrette
| Yield: | 4 Servings |
| Categories: |
| MARINADE | ||
| 1 | c | Onion; finely sliced |
| 2 | tb | Olive Oil |
| 1/4 | c | Sherry Wine Vinegar |
| 4 | tb | Mint Leaves And Stems; finely chopped |
| 2 | ts | White Peppercorns; whole |
| 1/2 | ts | Salt |
| 1/4 | ts | Black Pepper; freshly ground |
| 1/4 | ts | Ground Cloves |
| 8 | Quail Boned | |
| VINAIGRETTE | ||
| 2/3 | c | Yogurt |
| 2 | tb | Mint Leaves; chopped |
| 2 | ts | Shallots; minced |
| 2 | tb | Sherry Wine Vinegar |
| 2 | tb | Walnut Oil |
| 3 | tb | Fresh Grapefruit Juice |
| 1 | tb | Honey; or to taste |
| Salt And Freshly Ground Pepper; to taste | ||
| GARNISH | ||
| Grapefruit, Orange And Tangerine Sections | ||
| Young Mache And/Or Arugula Leaves | ||
| Edible Flowers, If Available |
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