Quail on Spinach and Radicchio Salad

0
Average: 0 (0 votes)
(0 votes)
Quail on Spinach and Radicchio Salad
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
2
Ingredients
2
kitchen-ready Quails (150grams)
freshly ground Pepper
2
1 teaspoon
dried Thyme
2 tablespoons
1
¼ head
1
For the vinaigrette
1 tablespoon
¼ teaspoon
sharp Mustard
freshly ground Pepper
2 tablespoons
Thyme sprig (for garnish)

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.