Grilled Quail Salad with Honey-Dijon Dressing Recipe

Name: Grilled Quail Salad with Honey-Dijon Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry red wine; 2 tablespoons honey; 2 tablespoons Dijon mustard; 2 tablespoons canola oil; 1 tablespoon chopped fresh thyme; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 4 3 1/2- to 4-ounce quail, cut lengthwise in half; 1/4 cup canola oil; 1/4 cup unseasoned rice vinegar; 1 tablespoon Asian sesame oil; 2 teaspoons honey; 2 teaspoons Dijon mustard; 1 1/2 teaspoons minced peeled fresh ginger; 1 5-ounce package mixed greens; 1 large carrot, peeled, cut into ribbons with vegetable peeler; 1/4 cup pine nuts, toasted; 2 tablespoons sesame seeds, toasted

Servings: persons

1 cup dry red wine
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons canola oil
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 3 1/2- to 4-ounce quail, cut lengthwise in half
1/4 cup canola oil
1/4 cup unseasoned rice vinegar
1 tablespoon Asian sesame oil
2 teaspoons honey
2 teaspoons Dijon mustard
1 1/2 teaspoons minced peeled fresh ginger
1 5-ounce package mixed greens
1 large carrot, peeled, cut into ribbons with vegetable peeler
1/4 cup pine nuts, toasted
2 tablespoons sesame seeds, toasted

1
Whisk first 7 ingredients in bowl.
2
Add quail; cover and chill overnight.
3
Whisk first 6 ingredients in small bowl.
4
Season dressing with salt and pepper.
5
DO AHEAD: Can be made 1 day ahead.
6
Cover and chill.
7
Prepare barbecue (medium-high heat).
8
Grill quail until brown and cooked through, about 6 minutes per side.
9
Place greens, carrot ribbons, pine nuts, and sesame seeds in large bowl.
10
Reserve 3 tablespoons dressing.
11
Pour remaining dressing over salad; toss to coat.
12
Season salad with salt and pepper.
13
Divide salad evenly among plates, topping each with 2 quail halves.
14
Drizzle quail with 3 tablespoons dressing; serve.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup dry red wine, 2 tablespoons honey, 2 tablespoons Dijon mustard, 2 tablespoons canola oil, and more.

Yes, Grilled Quail Salad with Honey-Dijon Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Quail Salad with Honey-Dijon Dressing

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