Hot quail salad

Yield: 4 servings

Measure Ingredient
2 Heads butter lettuce
2 Cobs Belgian endive
8 De-boned quail breasts
Segments from 1 orange
2 tablespoons Chopped parsley
2 tablespoons Olive Oil
2 tablespoons Balsamic vinegar
2 tablespoons Dry white wine
Salt and freshly ground pepper to taste

Instructions:

1. Divide washed lettuce and arrange on dinner plates.

2. In a heavy frying pan, saute the quail breasts in hot olive oil until golden brown.

3. Add the parsley, green onions, and orange segments to the pan and toss. Add salt and pepper to taste.

4. Add wine and vinegare and quickly bring to a boil. Remove from heat and divide quail evenly into the lettuce. Spoon sauce over and serve immediately.

Source/Author: Kelowna Courier / typo Bob Shiells Notes:

Wine Match: Calona 1993 Dunfield-Soon Chardonnay Submitted By BOB SHIELLS On 11-09-94

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