Brochette of Quail and California Figs with Winter Green Salad
Celebrating the Quality of California Figs
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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
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