Recipe for Warm Quail Salad with Yogurt-Grapefruit Vinaigrette 
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Yield:
4
Ingredients:
Amount Ingredient
8 x Quail boned
----------------- MARINADE ----------------
1 cup Finely-sliced onion
2 tbl Olive oil
1/4 cup Sherry wine vinegar
4 tbl Finely-chopped mint leaves and stems
2 tsp Whole white peppercorns
1/2 tsp Salt
1/4 tsp Freshly-ground black pepper
1/4 tsp Ground cloves
----------------- VINAIGRETTE ----------------
2/3 cup Yogurt
2 tbl Chopped mint leaves
2 tsp Minced shallots
2 tbl Sherry wine vinegar
2 tbl Walnut oil
3 tbl Fresh grapefruit juice
1 tbl Honey or to taste
Salt to taste
Freshly ground black pepper to taste
----------------- GARNISH ----------------
Grapefruit, orange and tangerine sections
Young mache and/or arugula leaves
Instructions:
Instructions: For the marinade: Saute onions in olive oil until they just begin to color. Deglaze with sherry vinegar and cool. Add remaining marinade ingredients and marinate the quail for 4 to 6 hours refrigerated.

For the vinaigrette: Combine vinaigrette ingredients and allow to sit at least 2 hours refrigerated for flavors to develop.

At serving time attractively arrange mache, arugula and citrus sections on plates. Grill or broil quail until just done (flesh should be slightly pink). Place on top of greens and spoon the yogurt vinaigrette around. Decorate with edible flowers, if using.

This recipe yields 4 servings.

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