Ingredients

• 1 cup dry red wine
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons canola oil
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 3 1/2- to 4-ounce quail, cut lengthwise in half
• 1/4 cup canola oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon Asian sesame oil
• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons minced peeled fresh ginger
• 1 5-ounce package mixed greens
• 1 large carrot, peeled, cut into ribbons with vegetable peeler
• 1/4 cup pine nuts, toasted
• 2 tablespoons sesame seeds, toasted

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Instructions

1. Whisk first 7 ingredients in bowl. Add quail; cover and chill overnight.
2. For salad: Whisk first 6 ingredients in small bowl. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Prepare barbecue (medium-high heat). Grill quail until brown and cooked through, about 6 minutes per side. Place greens, carrot ribbons, pine nuts, and sesame seeds in large bowl. Reserve 3 tablespoons dressing. Pour remaining dressing over salad; toss to coat. Season salad with salt and pepper. Divide salad evenly among plates, topping each with 2 quail halves. Drizzle quail with 3 tablespoons dressing; serve.
3. Whisk first 6 ingredients in small bowl. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
4. Prepare barbecue (medium-high heat). Grill quail until brown and cooked through, about 6 minutes per side.
5. Place greens, carrot ribbons, pine nuts, and sesame seeds in large bowl. Reserve 3 tablespoons dressing. Pour remaining dressing over salad; toss to coat. Season salad with salt and pepper.
6. Divide salad evenly among plates, topping each with 2 quail halves. Drizzle quail with 3 tablespoons dressing; serve.