Fig Stuffed Quail with Sherry Vinegar Pickled Beets and Apple Salad | Club House for Chefs

Ingredients

• Sherry Vinegar Pickled Beets | Serves 4
• 1 bunch Baby red beets
• 1/3 cup Sherry vinegar
• 1/2 tsps Salt
• 2 Garlic cloves, cut in half
• 2 tsps Sugar
• Fig Stuffed Quail | Serves 4
• 4 Figs, small and ripe
• 1/2 tsps Club House ® Greek Seasoning
• 4 Quail, partially boned
• 4 tbsps Olive oil
• 1/4 cup Dry white wine
• 2 tbsps Unsalted butter, cold
• 1/2 tsps Pepper
• Apple Salad | Serves 4
• 1 Green apple
• 2 cups Arugula
• 1 bunch Purple basil
• 1/2 tsps Olive oil