Brochette of Quail and California Mission Figs with Winter Green Salad
Chef: Robert Del Grande
Serves: 6 people
4 semi-boneless quail
18 dried California Mission figs
1 bulb fennel
18 fresh sage leaves
12 long wooden or metal skewers
2 Tbsp extra virgin olive oil
1 head Belgian endive, coarsely chopped
1 head frisée, torn into small pieces
1 bunch watercress, leaves only
6 Tbsp extra virgin olive oil
4 Tsp red wine or sherry vinegar
1 Tbsp minced shallot or 1 teaspoon minced garlic
1 Tsp mustard powder
1/4 Tsp salt
Pinch fresh ground black pepper
Completely bone quail leaving leg and wing attached.
Then, cut each quail in half, and cut each breast into two pieces, one piece with wing attached and one without; remove leg and divide thigh from drumstick to make 8 pieces from each quail. Set aside.
Remove and discard stems from figs, and cut figs in half lengthwise; set aside.
Trim stalk and root from fennel bulb and cut white center part into 12 small pieces about the same size as the figs.
Divide and thread onto 12 skewers alternating pieces of quail breasts, thighs and legs with figs, fennel and sage leaves; brush all over with extra virgin olive oil.
Arrange brochettes over hot charcoal fire or on well oiled broiler pan under hot broiler, and cook 15 to 20 minutes or until quail is fully cooked, to 165°F internal temperature at thickest parts, turning frequently.
Meanwhile, turn salad greens into large mixing bowl. In another small bowl, combine all ingredients for salad dressing and whisk to blend thoroughly.
Drizzle salad greens with about one-half dressing and toss to coat lightly; reserve remaining half.
To serve, divide and portion salad onto 6 individual serving plates, and arrange two skewers per plate on top.
Drizzle reserved dressing over all; serve at once.