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1
Preheat oven to 400 degrees F.
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2
Place the quail in a baking dish and toss with the oil and lemon juice.
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3
Combine the goat cheese, prosciutto and thyme in a bowl, and mix well.
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4
Stuff each quail with some of the cheese mixture and season on both sides with Essence.
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5
Place in a baking dish and bake in the oven for 12 to 15 minutes.
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6
You can also saute the quails in a pan for 3 to 4 minutes per side and then finish cooking in the oven.
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7
Remove from the oven.
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8
Place 2 quail on top of each serving of Kicked Up Lentil Salade au Lardon, garnish with fried leeks, and serve immediately.
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9
In a medium saucepan, combine the lentils, garlic, bay leaves, and thyme.
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10
Cover with water by 1-inch, and bring to a boil.
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11
Reduce the heat to medium-low and simmer until just tender yet still firm, 15 to 20 minutes.
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12
Drain and discard the garlic, bay leaves, and thyme.
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13
Place the lentils in a large bowl and set aside.
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14
In a skillet, cook the bacon over medium-high heat until crisp.
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15
Transfer with a slotted spoon to paper towels, leaving 3 tablespoons of fat in the pan.
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16
Add the carrots, celery, shallots and garlic, and cook until soft, about 3 minutes.
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17
Add the vegetables to the bowl with the lentils.
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18
Add 3 tablespoons of the olive oil, and 4 teaspoons of the vinegar, tomatoes, parsley, Essence, salt and pepper, and toss to mix well.
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19
In a separate bowl, combine the frisee, arugula and bacon.
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20
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 3 teaspoons of red wine vinegar and 1/4 teaspoon salt.
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21
Toss the dressing with the greens and divide among 4 plates.
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22
Top with the lentil salad and the goat cheese.
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23
Serve.
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24
Combine all ingredients thoroughly and store in an airtight jar or container.
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25
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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26
Published by William and Morrow, 1993.
