Wild RiceCrusted Quail Salad
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Servings: 1
- 1each quail, marinated, crusted fried
- 1ounce Stickney Hill Goat Cheese Crumbles, crumbled
- 1ounce Haralson Apples, 1/4 11 X 2" Julienne
- 8 each Red grapes , Roasted
- 11/2 ounces Baby arugula, Baby Kale
- 1each Red Gem Lettuce
- 1teaspoon Sheny Walnut Vinaigrette
- 1tablespoon Hazel Nuts, toasted & Split
- Rice Flour Crust:
- 2 cups wild rice flour
- 4 tablespoons Blackening Spice
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- Marinade for Quail:
- 6 cups watet•
- 3 ounces sugar
- 6 tablespoon salt
- 2 sprigs thyme
- 2 sprigs marjoram
- Poke each grape 2 or3 times with tooth pick, roast @ 325 degrees for 30 minutes. Cool. Brine Quail.
- Drege quail in rice flour crust, coating completely. Fry 1mtil CRISP. Cut in half and between thigh and breast. Toss greens with Goat Cheese, Apples, Roast Grapes, cheese and teaspoon of Sherry \Valnut vinaigrette.
- Place in center of plate. Stand quail piece on each side of mound. Garnish with red gem and hazelnuts
Sherry Walnut Vinaigrette
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Servings:15
- 1cup walnut oil
- 1cup sterling oil
- 2 each shallot, sliced thin
- 2 cloves garlic, crushed
- 11/2 tablespoons Dijon Mustard
- 1cup sheny vinegar
- 2 each bay leaf
- 2 1/2 sprigs tarragon salt and pepper
- 1 tablespoon honey
- Wisk ingredients together. Let set over night.
- Pass thru a chinois and wisk.
- Adjust flavor with salt a nd pepper.
- Store in cambro, cover, label, date.