Grilled Quail with Pomegranate Molasses and Horseradish Glaze with Spicy Walnuts and Tangerine Vinaigrette

1. 1

   Combine all ingredients in a small bowl.

2. 2

   Preheat grill pan.

3. 3

   Season quail with salt and pepper to taste.

4. 4

   Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze.

5. 5

   Grill for 3-4 minutes longer, remove and brush with more glaze.

6. 6

   Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel.

7. 7

   Add walnuts and toss to coat.

8. 8

   Remove with a slotted spoon to a parchment lined baking sheet.

9. 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

10. 10

    Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup.

11. 11

    Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth.

12. 12

    With the motor running, slowly add the olive oil until emulsified.

13. 13

    Season with salt and pepper to taste.

14. 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

15. 15

    Combine all ingredients in a small bowl and season with salt and pepper to taste.

16. 16

    Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts

17. 17

    Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette.

18. 18

    Divide among 4 plates.

19. 19

    Place 2 of the quail on top of arugula.

20. 20

    Place a heaping tablespoon of the relish on top of the quail and around the plate.

21. 21

    Sprinkle with the walnuts.

* Per serving · 4 servings · Values may vary.