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1
For the crouton salad: Place an oven rack in the lower third of the oven and preheat the oven to 350F.
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2
Scatter the bread cubes on a rimmed baking sheet and bake for 12 to 15 minutes, until toasted.
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3
Set aside to cool.
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4
Meanwhile, heat a small, heavy skillet over medium-low heat.
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5
Add the pine nuts to the hot skillet and stir them until they become fragrant and golden brown, about 5 minutes.
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6
Transfer to a plate to cool.
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7
For the game hens: Increase the oven temperature to 450F.
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8
Rinse the game hens and pat dry with paper towels.
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9
In a small bowl, mix together the olive oil, shallots, orange zest, lemon zest, thyme, mint, 1 teaspoon salt, and 1 teaspoon pepper.
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10
Rub 2 tablespoons of the zest mixture over the skins of the game hens.
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11
Work the remainder of the zest mixture under the skin and into the cavities of the hens.
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12
Using kitchen twine, tie the legs together.
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13
Place the hens in a shallow 9 x 13-inch baking dish.
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14
Add the chicken broth, Marsala wine, lemon juice, orange juice, and cranberries.
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15
Roast for 30 to 35 minutes, or until the game hens are browned and the leg juices run clear when the legs are pierced with a knife.
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16
Remove the game hens from the pan and set aside.
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17
Spoon the flour into a small saucepan.
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18
Whisk in the pan juices from the baking dish.
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19
Bring the juices to a boil over medium heat.
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20
Reduce the heat and simmer for 8 to 10 minutes, until slightly thickened.
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21
Whisk in the butter and season the sauce with salt and pepper.
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22
In a medium salad bowl, mix together the cooled croutons, pine nuts, and arugula.
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23
Add 1/4 cup of the pan sauce.
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24
Toss well until all the ingredients are coated.
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25
Season with salt and pepper.
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26
To serve, remove the kitchen twine from the game hens and place the hens on 2 serving plates.
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27
Serve with the salad and drizzle with the remaining sauce.
