Quail with Lentil Salad
Peel and finely chop shallot and garlic. Heat 4 tablespoons oil in pan and saute onion and garlic for 1-2 minutes until translucent. Add lentils and bay leaf, pour in vegetable broth and simmer approximately 45 minutes. Season vegetables with salt, pepper and balsamic vinegar and let cool.
Rinse quail legs, pat dry, season with salt and pepper and sprinkle with flour. Heat remaining oil in frying pan and fry quail about 10 minutes. Arrange vegetables and 3 quail legs on each plate.