Ingredients
- 1 ½ tsp (7ml) finely chopped fresh rosemary
- 2 tsp (10ml) finely chopped fresh thyme, divided
- 3 garlic cloves, minced, divided
- 205 ml 2 Tbsp + ¾ cup Extra‐virgin olive oil, divided
- 4 partially boned or bone‐in quail
- ¼ c (60 ml) sherry vinegar
- 2 tsp (10 ml) clover honey
- 1 shallot, minced
- 3 large portabella mushrooms, stems discarded and cut into ¾ -‐in (2 cm) slices
- 1 large Bosc pears, peeled, halved, cored and cut lengthwise into thin wedges
- 6 c (1.5 L) mixed greens
- ¼ cup (60 ml) pomegranate seeds
- salt and freshly ground black pepper to taste
Directions
In a small bowl whisk together rosemary, 1½ tsp (7 ml) thyme, 2 minced garlic cloves and 2 Tbsp (30 ml) olive oil. Season quail with salt and pepper and rub with herb and garlic mixture. Cover and refrigerate for 3 to 5 hours.
Meanwhile, make vinaigrette. In a medium bowl, whisk together sherry vinegar, honey, shallot and remaining ½ tsp (2 ml) thyme until well combined. Gradually whisk in ½ cup (125 ml) olive oil in a slow, steady stream and continue to whisk until well emulsified. Refrigerate until needed.
Preheat grill over medium heat.
Brush mushroom slices with ¼ cup (60 ml) olive oil before seasoning with salt and pepper. Grill mushroom slices over medium low to medium heat, turning once or twice, until grill marked and cooked through, about 4 minutes.
Meanwhile, cook quail. If using bone-‐in quail, split them down their backbones so they rest flat while grilling. Tuck wing tips behind their shoulders. Place quail on grill directly over heat and cook, turning once or twice, until skin is nicely caramelized, and quail is just cooked through, about 5 to 6 minutes total.
When ready to serve, in a large bowl toss pear with ¼ cup (60 ml) dressing. Add mixed greens and toss to coat. Season greens to taste with additional salt and pepper before divide among serving plates. Top each salad with some mushrooms and a quail. Garnish with pomegranate seeds and an additional drizzle of vinaigrette, if desired.
Did you make this recipe? Share it on Instagram and tag @farmers.fresh.mushrooms
Find More Recipes
If you enjoyed this recipe, try these other tasty recipes:
Cured Tuna with Oyster Mushrooms
The earthy richness of sauteed oyster mushrooms is a perfect pairing to the delicate, melt-in-your-mouth texture of cured tuna in this tasty dish.
Mushrooms in Hazelnut & Garlic Butter with Roast Pork & Fresh Ricotta
Try this tasty dinner dish with roast pork, fresh ricotta and a variety of mushrooms paired with a tasty hazelnut & garlic butter.
Crimini Mushrooms with Olive Gnocchi
Packed with Greek inspired flavours this comforting dish paired with olives, garlic and tarragon is sure to satisfy.
