Name: Grilled Quail with Spinach-Pomegranate Salad
Total time: 25 min
Yield: 4
Ingredients: 1/2 tablespoon fresh lemon juice; 1/2 tablespoon pomegranate molasses; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 teaspoon coarsely chopped mint; Salt; 8 semiboneless quail; Freshly ground black pepper; 1 packed cup spinach leaves, sliced 2/3 inch thick; 2/3 cup pomegranate seeds

Step 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.

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Step 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.
Step 3

Add the spinach and pomegranate seeds to the dressing and toss. Serve the salad with the quail.

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Grilled Quail with Spinach-Pomegranate Salad

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