Quail Salad with Sauteed Pears, Bacon, Green onion and Sherry-cider Vinaigrette

Chef Jason Tostrup

The Inn at Weathersfield, www.weathersfieldinn.com, Perkinsville, VT

Ingredients:

• 4 semi boneless quails
• 3 Tbsp olive oil
• 6 strips of bacon, chopped
• 2-3 pears, cored and sliced
• 1 cup green onion, chopped
• 3 Tbsp cider jelly (see "Farm Sources" for a weblink)
• ¼ cup sherry vinegar
• 4 oz mixed greens or arugula
• 3-4 Tbsp olive oil
• Salt and fresh ground pepper

Method:

Season both sides of the quail with salt and pepper. In a large sautée pan over med-high heat, heat the olive oil and then place the quail, breast side down, into the pan. Cook for 4-5 minutes to brown, flip, and repeat on the other side. Remove quail from the pan. In the same pan, add bacon and cook until lightly browned. Add the pears and green onion and cook 2-3 minutes. Add cider jelly and sherry vinegar, and cook until pears are just soft, and there is still liquid in the pan. Turn off heat.

Place the salad greens in a bowl and toss with olive oil. Place the greens on a serving platter and spoon the pear and bacon mixture over greens. Place the quail on top and serve.