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Ingredients
| lemon juice: 1/2 Tbl |
| molasses: 1/2 Tbl |
| olive oil: 1 Tbl |
| mint leaves (whole): 1 tsp |
| salt: 1 dash |
| quail: 8 whole birds |
| spinach: 1 cup |
| pomegranate liqueur: 2/3 cup |
Grilled Quail with Spinach-Pomegranate Salad
Credit: www.foodandwine.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- Light a grill. In a bowl, whisk the lemon juice with the pomegranate molasses, the 1 tablespoon of oil and the mint; season with salt.
- Rub olive oil all over the quail. Season with salt and pepper and grill, breast side down, over high heat until browned, about 3 minutes. Turn the quail and grill until the breast meat is pink (for medium), about 2 minutes longer. Transfer the quail to plates.
- Add the spinach and pomegranate seeds to the dressing and toss. Serve the salad with the quail.