Name: Pomegranate Glazed Quail Salad with Orange Vinaigrette and Spicy Pecans
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 servings
Ingredients: 2 cups orange juice; 2 cups cranberry juice; 2 tablespoons pomegranate molasses (found in Middle Eastern or Hispanic Markets); 2 tablespoons light brown sugar; 6 cups chicken stock reduced to 2 cups; Salt and freshly ground pepper; 2 cups orange juice; 2 tablespoons red wine vinegar; 2 tablespoons coarsely chopped red onion; 1 jalapeno pepper, coarsely chopped; 1 tablespoon ancho chile powder; 3/4 cup olive oil; 1 tablespoon honey; Salt and pepper to taste; 3/4 cup sugar; 1/4 cup water; 1/8 teaspoon cayenne pepper; 1/2 cup whole pecans

Directions

Place orange juice, cranberry juice, molasses, and sugar in a small nonreactive sauce pan over high heat and cook until reduced to 1 1/2 cups. Add the reduced chicken stock and cook another 15 minutes. Season with salt and pepper to taste. Let cool.;
Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4-cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste.
Spicy Pecans: Preheat grill or grill pan. Brush each quail on both sides with the glaze and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until cooked through.
Assembly: 3 cups mustard greens Spicy Orange Vinaigrette Grilled Quail Spicy Pecans Pomegranate Seeds
Place the greens in a bowl and drizzle with some of the Spicy Orange Vinaigrette. Divide the greens among 4 plates.
Place 2 grilled quail on each plate. Garnish with Spicy Pecans and pomegranate seeds.

On Tonight

Pomegranate Glazed Quail Salad with Orange Vinaigrette and Spicy Pecans

Pomegranate Glaze:

Spicy Orange Vinaigrette:

Spicy Pecans:

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