Instructions: Glaze: Combine all ingredients in a small bowl.

Quail: Preheat grill pan. Season quail with salt and pepper to taste. Grill skin-side down for 2 to 3 minutes until golden, turn over and brush with the glaze. Grill for 3 to 4 minutes longer, remove and brush with more glaze.

Spicy Glazed Walnuts: Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet.

Tangerine Vinaigrette: Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.

Tangerine-Pomegranate Relish: Combine all ingredients in a small bowl and season with salt and pepper to taste.

Assembly: Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.

This recipe yields 4 servings.

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