Recipe for Quail Salad with Roasted Fig Vinaigrette

Instructions: 1. Season the quail generously with salt and pepper. This can be done a few hours in advance. Preheat the oven to 375 degrees.

2. Cut the stems from the figs and cut the figs in half lengthwise. Arrange

In a shallow baking dish, cut-side up. Sprinkle with 1 teaspoon red wine vinegar, 1 teaspoon sherry vinegar, 1 tablespoon red wine, the port (if using), 1 tablespoon olive oil, and salt and pepper. Bake until soft and juicy, about 25 minutes.

3. Cut, wash and dry bitter greens. If using curly endive, remove the tough green leaves. Cut the root ends off and separate the leaves. Wash and dry well.

4. Heat a cast-iron pan over medium-high heat. When the pan is hot, pour in enough olive oil to cover the bottom of the pan. Add the quail, starting them breast-side down (Do this in batches, if necessary, to avoid crowding the pan.)

Brown the quail well on both sides of the breast before turning. Turn and brown the other side. This will take 10-12 minutes. When done, the breast should be springy to the touch and the juices should run clear when a thigh is pierced with a sharp knife. Let the quail rest for 7 minutes or so in a warm place.

5. Meanwhile, let the pan cool a bit and add the shallots. Cook a minute or two and add the 1/4 cup red wine, bring to boil and reduce by half. Turn off the heat and add 1 tablespoon of each vinegar, scraping up all the brown bits. Pour in salad bowl, add 8 of the roasted fig halves and any roasting juices, and mash with a whisk. Whisk in 1/2 cup olive oil. Taste and adjust with salt and vinegar as needed. Reserve a third of the vinaigrette to use as garnish later.

6. Divide the quail into quarters with a sharp knife: Cut each in half down the back and separate the legs from the breast. Toss the greens in the vinaigrette and arrange on a platter. Place the warm quail pieces on top of the salad and garnish with the warm roasted figs. Drizzle over remaining vinaigrette. Serve immediately.