Grilled Quail with Spinach-Pomegranate Salad

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Ingredients

1. 1/2 tablespoon fresh lemon juice
2. 1/2 tablespoon pomegranate molasses
3. 1 tablespoon extra-virgin olive oil, plus more for drizzling
4. 1 teaspoon coarsely chopped mint
5. Salt
6. 8 semiboneless quail
7. Freshly ground black pepper
8. 1 packed cup spinach leaves, sliced 2/3 inch thick
9. 2/3 cup pomegranate seeds

1. Light a grill. In a bowl, whisk the lemon juice with the pomegranate molasses, the 1 tablespoon of oil and the mint; season with salt.
2. Rub olive oil all over the quail. Season with salt and pepper and grill, breast side down, over high heat until browned, about 3 minutes. Turn the quail and grill until the breast meat is pink (for medium), about 2 minutes longer. Transfer the quail to plates.
3. Add the spinach and pomegranate seeds to the dressing and toss. Serve the salad with the quail.