Ingredients

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.