Quail on Spinach Salad

Ingredients

• 300 g pre‑cooked quail (2 pre‑cooked quails)
• Salad salt
• ground pepper (from the grinder)
• 2 thyme sprigs
• 1 tsp dried thyme
• 2 tbsp peanut oil
• 1 peach
• 0.25 head radicchio
• 1 cup spinach
• 1 tbsp sherry vinegar
• 0.25 tsp spicy mustard
• Salt
• Pepper (from the grinder)
• 2 tbsp peanut oil
• thyme sprig (for garnish)

Instructions

1. 1.

   Season the quail with salt and pepper, place one thyme sprig in each cavity. Heat the oil in a pan, sear the quail on all sides until golden, sprinkle with thyme, then bake in a preheated oven at 200°C (convection) for about 20–30 minutes. Wash the peach, halve it, remove the pit and cut into eighths.

2. 2.

   Add the peach wedges to the pan during the last 5 minutes of cooking. Meanwhile wash and dry radicchio and spinach, then divide between two plates. Arrange the quail on top, place the peach wedges beside it, and garnish with thyme sprigs. Whisk together the vinaigrette ingredients, taste, and drizzle over the salad.