Quail on Spinach and Radicchio Salad
kitchen-ready Quails (150grams)
freshly ground Pepper
- 1 teaspoon
- 2 tablespoons
- ¼ head
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.
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.