Roast & marinated quail with warm spring vegetable salad - Good Food Middle East

Ingredients

• 2 oven-ready quails (See tip at end of recipe)
• 1 tbsp olive oil
• small knob of butter
• 10-12 asparagus spears
• 2 handfuls salad leaves (I use frisée)
• 2 tbsp clear honey
• 1 tsp English mustard
• 4 tbsp soy sauce
• 1 tbsp sherry vinegar
• 5 tbsp vegetable oil
• 3 tbsp sesame oil
• 2 tbsp crème fraîche
• 2 tbsp mascarpone
• 1 tbsp white wine vinegar
• 2 spring onions, finely sliced
• 300g new potatoes, cooked, then peeled and halved