Ingredients

• Ingredients
  1. 1/2 cup dry white wine
  2. 1/3 cup olive oil
  3. 2 shallots, coarsely chopped
  4. 2 garlic cloves, coarsely chopped
  5. 4 partially boned quail
  6. 5 tablespoons almond oil
  7. 2 tablespoons sherry vinegar
  8. 1 teaspoon Dijon mustard
  9. Salt and freshly ground pepper
  10. 1/2 cup whole blanched almonds
  11. 1/4 pound mixed chicories, such as frisée, radicchio and Belgian endive, torn into bite-size pieces (4 cups)
  12. 1 ripe but firm pear—peeled, cored and cut into 1/2-inch dice

Directions

1. 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.
2. In a small bowl, combine 1/4 cup of the almond oil with the sherry vinegar and mustard. Season with salt and pepper.
3. 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.
4. 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.
5. 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.