Quail on Spinach and Radicchio Salad

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Quail on Spinach and Radicchio Salad
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
2
Ingredients
2 kitchen-ready Quail (150grams)
salt
freshly ground peppers
2 thyme
1 teaspoon dried thyme
2 tablespoons Peanut oil
1 Peach
¼ head Radicchio
1 Spinach
For the vinaigrette
1 tablespoon Sherry vinegar
¼ teaspoon sharp Mustard
salt
freshly ground peppers
2 tablespoons Peanut oil
thyme (for garnish)
How healthy are the main ingredients?
RadicchiothymeMustardsaltthymePeach

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

Season the quail with salt and pepper and place 1 thyme sprig in each abdominal cavity. Heat the oil in an ovenproof pan, saute the quail until browned all over, sprinkle with thyme and roast until cooked through, 20 - 30 minutes. Rinse, halve and pit the peach and cut into eighths.

2.

Add the peach wedges to the pan  with the quail during the final 5 minutes of cooking. Rinse and spin dry the radicchio and spinach and place on 2 plates. Arrange the quail and the peaches on top and  garnish with sprigs of thyme.

In a bowl, whisk together the vinegar, mustard and oil, season with salt and pepper and drizzle over the salad.