Pomegranate Glazed Quail or Baby Chicken Salad

Ingredients:
Pomegranate glaze:

• 2 cups pomegranate juice
• 1⁄2 cup freshly squeezed lime juice 1⁄2 cup freshly squeezed orange juice 2 Tbsp honey

Walnut Oil Dressing:

• 2 Tbsp chopped red onion 1⁄2 cup red wine vinegar
  2 tsp Dijon mustard
  3/4 cups olive oil
• 2 tsp Dijon mustard
• 3/4 cups olive oil
• 3⁄4 cups of walnut oil or light olive oil Salt and freshly ground white pepper to taste

• 3 baby chickens (or 6 quails)
• 500g mixed greens
• Salt, and freshly ground black pepper to taste

Garnish:

• 1 cup ripe pomegranate seeds 1 cup walnuts, halved
• 1 bunch chives, finely chopped 1⁄2 bunch of coriander
• 1 red bell pepper, seeded and finely diced

Method:

1. To make the pomegranate glaze, reduce pomegranate juice by 2 thirds in a saucepan, until the liquid forms a syrup Pour the syrup into a blender and blend to emulsify, set aside
2. For the dressing, combine the onion, vinegar and mustard in a blender. Blend until smooth
3. Slowly add the olive oil to emulsify the dressing. Add walnut oil, and process briefly, add salt and pepper to taste.
4. Brush both the grill and the quail with oil, to prevent sticking
5. Season the quail with salt and pepper
6. Grill the quail, until tender (approximately 4-5 minutes). Turn the quail pieces over, brush with the glaze and cook for an additional 2-3 mins
7. In a mixing bowl, dress the greens, with the walnut oil dressing and toss
8. Lay it out on a large platter. Place the glazed quail on top, artfully sprinkle pomegranate seeds and walnuts around the plate and garnish with chopped chives, red peppers and coriander leaves