Cut the quails into small pieces and marinade for a couple of hours with the honey, soy sauce, ginger, lime juice and black pepper. Grill the quails before serving. For the pear dressing, shallow fry the shallot and pear until soft, pour in the cider and cider vinegar, allow reduction by halve. Whiz into a smooth puree, add in the sugar and mustard. Continue whizzing in the oil to emulsify into a sauce. Mix all the salad lead ingredients and plate in the center of a plate. Plate the quails around and dress with the pear dressing.
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