Pomegranate Glazed Quail Salad with Orange Vinaigrette and Spicy Pecans

Ingredients

• 2 cups orange juice
• 2 cups cranberry juice
• 2 tablespoons pomegranate molasses (found in Middle Eastern or Hispanic Markets)
• 2 tablespoons light brown sugar
• 6 cups chicken stock reduced to 2 cups
• Salt and freshly ground pepper
• 2 cups orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoons coarsely chopped red onion
• 1 jalapeno pepper
• coarsely chopped
• 1 tablespoon ancho chile powder
• 3/4 cup olive oil
• 1 tablespoon honey
• Salt and pepper to taste
• 3/4 cup sugar
• 1/4 cup water
• 1/8 teaspoon cayenne pepper
• 1/2 cup whole pecans

Instructions

1. Place orange juice, cranberry juice, molasses, and sugar in a small nonreactive sauce pan over high heat and cook until reduced to 1 1/2 cups.
2. Add the reduced chicken stock and cook another 15 minutes.
3. Season with salt and pepper to taste.
4. Let cool.
5. Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4-cup.
6. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth.
7. With the motor running, slowly add the olive oil until emulsified.
8. Add the honey and salt and pepper to taste.
9. Preheat grill or grill pan.
10. Brush each quail on both sides with the glaze and season with salt and pepper to taste.
11. Grill for 2 to 3 minutes on each side until cooked through.
12. Assembly: 3 cups mustard greens Spicy Orange Vinaigrette Grilled Quail Spicy Pecans Pomegranate Seeds
13. Place the greens in a bowl and drizzle with some of the Spicy Orange Vinaigrette.
14. Divide the greens among 4 plates.
15. Place 2 grilled quail on each plate.
16. Garnish with Spicy Pecans and pomegranate seeds.