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1
Combine all ingredients in a small bowl.
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2
Preheat grill pan.
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3
Season quail with salt and pepper to taste.
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4
Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze.
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5
Grill for 3-4 minutes longer, remove and brush with more glaze.
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6
Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel.
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7
Add walnuts and toss to coat.
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8
Remove with a slotted spoon to a parchment lined baking sheet.
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9
Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
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10
Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup.
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11
Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth.
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12
With the motor running, slowly add the olive oil until emulsified.
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13
Season with salt and pepper to taste.
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14
Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
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15
Combine all ingredients in a small bowl and season with salt and pepper to taste.
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16
Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
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17
Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette.
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18
Divide among 4 plates.
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19
Place 2 of the quail on top of arugula.
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20
Place a heaping tablespoon of the relish on top of the quail and around the plate.
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21
Sprinkle with the walnuts.
