Brochette of Quail and California Figs with Winter Green Salad - California Figs - California Figs

Ingredients

• 4 semi-boneless quail
• 18 California Dried Figs
• 1 bulb fennel
• 18 fresh sage leaves
• 12 long wooden or metal skewers
• 2 tablespoons extra virgin olive oil
• 1 head Belgian endive, coarsely chopped
• 1 head frisée, torn into small pieces
• 1 bunch watercress, leaves only
• 6 tablespoons extra virgin olive oil
• 4 teaspoons red wine or sherry vinegar
• 1 tablespoon minced shallot or 1 tablespoon minced garlic
• 1 teaspoon mustard powder
• ¼ teaspoon fine sea salt
• Pinch ground black pepper