Yield: 4 servings
|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|
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