Ingredients Jump to Instructions ↓

  1. 1 lb. mixed greens

  2. 10 boneless quail breasts

  3. 1 cup Danish blue cheese

  4. 1 tbsp. Dijon mustard

  5. 1 tbsp.n white distilled vinegar

  6. 1 cup heavy cream

  7. A handful of wild boar bacon crisps

  8. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Grill quail for 2 minutes per side, cover and rest for 3 minutes.

  2. In a mixer, on medium speed, whip the dijon, vinegar, and cheese until incorporated. Slowly add the cream in a slow, steady pour, continue to mix for 1 minute.

  3. Adjust salt and pepper. Toss the greens in the dressing and arrange them on a chilled plate.

  4. Slice the quail and top the salad garnish with wild boar bacon crisps.


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