Grilled Portabella & Quail Salad
This gourmet dish pairs meaty portabella mushrooms with delicate quail and a vinaigrette topped salad with Bosc pears and pomegranate seeds.
Source: Premier Mushrooms
Ingredients
- finely chopped fresh rosemary
- finely chopped fresh thyme, divided
- garlic cloves, minced, divided
- 2 Tbsp + ¾ cup Extra‐virgin olive oil, divided
- partially boned or bone‐in quail
- c sherry vinegar
- clover honey
- shallot, minced
- large portabella mushrooms, stems discarded and cut into ¾ -‐in slices
- large Bosc pears, peeled, halved, cored and cut lengthwise into thin wedges
- c mixed greens
- pomegranate seeds
- salt and freshly ground black pepper to taste