Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

spinach salad w/ hot honey mustard dress




Source of Recipe


?


Recipe Introduction


You can make the dressing and glaze the day before and reheat, pulling everything together quickly.


List of Ingredients




Spinach Salad

1 smoked quail per person (Honey glaze recipe follows)
1 handful spinach per person
Sliced mushrooms, julienned green apples, and red onions for garnish

Hot Honey Mustard and Bacon Dressing
1 cup Creole mustard or coarse-grained tarragon mustard
½ cup Hudson’s champagne herb vinegar
½ cup honey
1 cup bacon, diced into bits

Cook the bacon in a single layer, drain and crumble.

Mix the bacon, vinegar, ½ cup honey and mustard together in a saucepan and bring to a light simmer.

Honey Cilantro Ginger Glaze For Quail
1-1/2 cups honey
¼ cup soy sauce
¼ cup Worcestershire sauce
1/3 cup fresh ginger, minced
¼ cup garlic, minced
¼ cup shallots, minced
2 bunches cilantro, leaves only
Salt and pepper to taste, 1 teaspoon minimum
¼ lb. sweet butter

Combine all glaze ingredients in a saucepan and bring to a simmer over medium heat; simmer for 4 minutes. Hold on warm, at 180º or less.

Smoke quail. This can be done earlier in the day. Re-warm quail in a 250º oven for 5 minutes after dipping it in the glaze.

To assemble salad, toss hot dressing onto cold spinach, ¼ cup per salad.

Garnish with sliced mushrooms, julienned apples, and red onions.

Dip quail in glaze one more time. Rest quail, glazed and hot, atop the wilted spinach salad.


Recipe