Instructions: Trim the wings off the quail and discard them. Carefully remove the legs from the breast meat and marinate the legs and breast for 2 hours in half the vinaigrette. About 20 minutes before salad time, grill the quail and vegetables until the quail is firm and golden brown (about 7 to 9 minutes) and the vegetables( with the exception of the avocado ) are soft and look well grilled. Allow them to rest for 10-15 minutes before assembling so they are still warm but definitely not hot. Once cooled down, cut the vegetables (except tomatoes) into small bite-sized pieces. To assemble the salad, make four small beds of bibb lettuce on as many chilled plates and top with the chopped grilled vegetables. Put the grilled quail legs at 3 and 9 oclock and lime wedges at 12 and 6 oclock with 3 cherry tomatoes tossed on top. Now carefully slice a quail breast into 6 thin strips trying to maintain the shape of the breast, and place it on top of one of

the salads. Garnish with avocado slices. Repeat the procedure with the remaining salads. Serve with the remaining vinaigrette. CILANTRO LIME VINAIGRETTE 1/2 cup olive oil 1/2 cup peanut oil 1 lime, juiced with pulp 1/4 cup lime juice 1 1/4 teaspoons green peppercorns, crushed 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin, ground 2 tablespoons fresh cilantro, chopped Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade

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