Ingredients

• 4 cloves garlic, sliced
• 3 shallots, sliced
• 8 sprigs fresh thyme leaves
• 1/4 cup extra-virgin olive oil
• 1 tablespoon freshly ground black pepper
• 4 semi-boneless quail
• 4 ounces arugula
• Maple Bacon Vinaigrette, recipe follows
• 1/4 pound slab bacon, diced
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon whole-grain mustard
• 1/4 cup maple syrup
• 1/2 cup balsamic vinegar
• 1/4 tablespoon shallot, chopped
• 1/4 tablespoon garlic, minced
• 1 cup olive oil
• Kosher salt and freshly ground black pepper

Instructions

1. In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.
2. Preheat an outdoor grill to medium-high heat.
3. Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.
4. In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.