Grilled Quail with Chicories and Almonds

The shallot marinade is good with any game bird or poultry. Instead of almonds and almond oil, you can use your favorite nuts and nut oil.

1/2 cup dry white wine
1/3 cup olive oil
2 shallots, coarsely chopped
2 garlic cloves, coarsely chopped
4 partially boned quail
5 tablespoons almond oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
1/2 cup whole blanched almonds
1/4 pound mixed chicories, such as frisée, radicchio and Belgian endive, torn into bite-size pieces (4 cups)
1 ripe but firm pear—peeled, cored and cut into 1/2-inch dice

In a shallow baking dish, combine the wine with the olive oil, shallots and garlic. Add the quail, turn to coat and let marinate at room temperature for 1 hour.
In a small bowl, combine 1/4 cup of the almond oil with the sherry vinegar and mustard. Season with salt and pepper.
In a small skillet, heat the remaining 1 tablespoon of almond oil. Add the almonds and cook over moderate heat until browned on both sides, about 3 minutes per side. Transfer to a plate to cool.
Light a grill or preheat a grill pan. Remove the quail from the marinade and scrape off most of the shallots and garlic. Season the quail with salt and pepper and grill, breast side down, over a hot fire or high heat until nicely charred, about 3 minutes. Turn and grill until the breast is pink throughout, about 1 1/2 minutes more. Transfer the quail to a plate.
In a medium bowl, toss the chicories with the almonds and pear. Add half of the vinaigrette and toss well. Mound the salad on plates, set a quail on top and drizzle with the remaining vinaigrette.

Suggested Pairing

A young, dry rosé would complement all the ingredients in this salad. Consider the snappy flavors of a wine from Long Island.