Instructions: Pomegranate Glaze: 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 oven to 350 degrees. Place sugar and water in a small saucepan over high heat. Cook until medium amber color, remove from the heat add the cayenne pepper and pecans and stir to evenly coat the pecans. Remove the pecans with a slotted spoon to a parchment lined or buttered sheet pan. Place the pecans in the oven and bake for 5 to 7 minutes. Remove and let cool.

Grilled Quail: Preheat grill or grill pan. Brush each quail on both sides with the Pomegranate Glaze and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until cooked through.

Assembly: 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.

This recipe yields 4 servings.

Comments: Original title as listed is "Pomegranate Glazed Quail Salad With Orange Vinaigrette And Spicy Pecans."

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