Grenadier’s Grilled Quail Salad with Caramelized Tart Apples and Sherry Vinaigrette

Grenadier’s Executive Chef Charles Weber’s Grilled Quail recipe was provided to the Chicago Tribune in 1998 and Abby Mandel’sĀ original article can be foundĀ http://articles.chicagotribune.com/1998-04-12/news/9804120310_1_duck-breasts-tablespoon-kosher-salt-tart-cherry-sauce.

Grenadier’s Grilled Quail Salad with Caramelized Tart Apples and Sherry Vinaigrette
Vinaigrette:
1 tbsp. each: Dijon mustard, honey
1/2 c. olive or walnut oil
1/4 c. aged sherry vinegar or apple cider reduction
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