Ingredients

Serves 4 as a first course or light main course

　　

For marinade

1/2 cup fresh orange juice

　　1 lemon, quartered

　　2 bay leaves

　　1 teaspoon dried thyme, crumbled

　　1 teaspoon juniper berries*, crushed

　　2 tablespoons molasses

　　2 dried small chilies (each about 1 inch long) or 1/2 teaspoon dried hot red pepper flakes

　　2 garlic cloves, crushed

　　8 boneless quail**

　　available at specialty foods shops and in spice section of many supermarkets

　　** available at some butcher shops

　　

For dressing

3 tablespoons tarragon white-wine vinegar

　　1 tablespoons Dijon mustard

　　1/2 cup extra-virgin olive oil

　　2 navel oranges, peel and pith cut away and sections cut free from membranes

　　1 mango, peeled, pitted, and sliced

　　1/2 cup pepitas (hulled green pumpkin seeds)***, toasted lightly

　　2 cups packed mesclun (mixed baby greens), washed and spun dry

　　***available at natural foods stores

　　

Make marinade:

Step 1

In a bowl or baking dish stir together marinade ingredients until combined.

　　

Step 2

Add quail, turning to coat. Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.

　　

Make dressing:

Step 3

In a bowl whisk together vinegar and mustard and add oil in a stream, whisking until emulsified. Add orange sections, mango, and pepitas. Chill dressing, covered, about 3 hours to blend flavors.

　　

Step 4

Prepare grill.

　　

Step 5

Grill quail in batches on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side, or until juices run clear when fleshy part of a thigh is pierced. (Alternatively, cook quail in batches in a cast-iron skillet over moderate heat, turning frequently to avoid burning, about 10 minutes.) Let quail stand 3 minutes.

　　

Step 6

Toss mesclun with dressing and divide among 4 plates. Top each salad with 2 quail.