- 4 semi-boneless quail
- 18 California Dried Figs
- 1 bulb fennel
- 18 fresh sage leaves
- 12 long wooden or metal skewers
- 2 tablespoons extra virgin olive oil
- 1 head Belgian endive, coarsely chopped
- 1 head frisée, torn into small pieces
- 1 bunch watercress, leaves only
- 6 tablespoons extra virgin olive oil
- 4 teaspoons red wine or sherry vinegar
- 1 tablespoon minced shallot or 1 tablespoon minced garlic
- 1 teaspoon mustard powder
- ¼ teaspoon fine sea salt
- Pinch ground black pepper
Completely bone quail leaving leg and wing attached. Then cut each quail in half, and cut each breast into two pieces, one piece with wing attached and one without. Remove leg and divide thigh from drumstick to make 8 pieces from each quail. Set aside.
Remove and discard stems from figs, and cut figs in half lengthwise, set aside. Trim stalk and root from fennel bulb and cut white center part into 12 small pieces about the same size as the figs. Divide and thread onto 12 skewers, alternating pieces of quail breasts, thighs and legs with figs, fennel and sage leaves. Brush each all over with extra virgin olive oil.
Arrange brochettes over hot charcoal fire or on well oiled broiler pan under hot broiler, and cook 15 to 20 minutes, turning frequently, until quail is fully cooked to 165 degrees F internal temperature at thickest parts.
Meanwhile, toss the endive, frisee, and watercress together in a large mixing bowl. In a separate small bowl, combine the olive oil, vinegar, shallot, mustard powder, salt, and pepper, and whisk to blend thoroughly. Drizzle salad greens with about one-half dressing and toss to coat lightly; reserve remaining half.
To serve, divide and portion salad onto 6 individual serving plates, and arrange two skewers per plate on top. Drizzle reserved dressing over all and serve at once.