Instructions: For the Mulberry Sauce: Heat chicken broth in small saucepan over medium heat until reduced to 1 1/2 cups, about 20 minutes. Heat wine in small saucepan over medium heat until reduced to 1 1/2 cups, about 30 minutes. Combine broth and wine. Add cassis. Add mulberries. Season to taste with salt and pepper.

For the Golden Raspberry Vinaigrette: Combine vinegar and lemon juice in small bowl. Whisk in olive oil. Add shallot. Set 1/3 raspberries aside for garnish. Puree 2/3 raspberries and strain. Add puree to vinaigrette. Season to taste with salt and pepper.

For Assembly: Remove green leaves and stems of frisee. Pull apart, rinse and dry. Slice onions thinly and place in ice water to crisp, 15 minutes. Remove and dry onions. Combine with frisee.

Season quail with salt and pepper. Heat heavy skillet over medium-high heat and add oil. Place quail in pan breast-side down. Cook each side until golden, about 3 minutes each side. If still soft to touch, finish in oven at 375 degrees, approximately 5 minutes, or until firm.

To serve, place 1/4 lettuce and onion at top of each of 4 plates. Garnish with reserved raspberries and drizzle with vinaigrette. Place quail on top as if the salad were a pillow. Drizzle with Mulberry Sauce and serve.

This recipe yields 4 servings.

Comments: Persian or "black" mulberry varieties, M. nigra, mature from mid-July to September, are always dark purple and abound in sweet-tart, staining juice.

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