Salad with quail, grilled pear and lemon-apple dressing
6 servings
35 minutes
This exquisite salad with quail, grilled pear, and lemon-apple dressing is a true embodiment of European culinary sophistication. The combination of tender quail fillet, slightly caramelized pear, and fresh mixed salad leaves creates a balance of flavors where the sweetness of the fruit harmonizes with the meat's spiciness. The lemon-apple dressing with subtle notes of acidity adds freshness and lightness to the dish, while glazed pine nuts provide a crunchy texture. Quails cooked with cognac and butter have a deep rich flavor that perfectly complements the salad. This salad is suitable for both festive dinners and special gastronomic enjoyment, impressing with its delicate combination of ingredients and original presentation.
1
Slice the pear and grill on both sides in a grill pan.
- Conference Pears: 2 pieces
2
Prepare the sauce: squeeze lemon juice, add olive oil, salt, pepper, sugar, apple jam and mix with a whisk.
- Lemon: 1 piece
- Olive oil: 50 ml
- Salt: to taste
- Sugar: 30 g
- Apple jam: 50 g
3
Roast pine nuts in a dry pan, then add sugar and caramelize the nuts, placing them on parchment to cool.
- Pine nuts: 80 g
- Sugar: 30 g
4
Burn the quails, then fillet them, season with salt and pepper, and drizzle with olive oil. In a dry pan, fry the quails and then add the cherry tomatoes after making incisions. Sauté lightly, add sugar and cognac and ignite. After the flame goes out, add salt, pepper, butter and stir constantly to prevent the butter from separating. Another sauce will be created.
- Quail fillet: 3 pieces
- Olive oil: 50 ml
- Cherry tomatoes: 150 g
- Sugar: 30 g
- Cognac: 40 g
- Salt: to taste
- Butter: 50 g
5
Mix the salad with the dressing and place it in the center of the plate, arrange grilled pears and chopped fried quails around it, sprinkle with glazed pine nuts, decorate with fried cherry tomatoes from the pan and drizzle with sauce from the pan.
- Mixed salad leaves: 350 g
- Conference Pears: 2 pieces
- Quail fillet: 3 pieces
- Pine nuts: 80 g
- Cherry tomatoes: 150 g