Ingredients

• 2 egg yolks*
• 1 cup white wine
• 2 bunches cilantro, blanched
• 4 to 5 cloves garlic, minced
• 1/4 rice wine vinegar
• 4 scallions, minced
• 2 teaspoons sugar
• Salt and pepper
• 1 1/2 cups extra-virgin olive oil
• 3 cloves garlic, minced
• 2 tablespoons chopped thyme
• 1/2 cup balsamic vinegar
• 1/4 cup white wine
• Salt and pepper
• 4 quails
• 2 tablespoons butter
• 2 tablespoons oil
• 1 head romaine lettuce, cleaned and cut into bite-sized pieces
• 2 handfuls spring mix
• 1 tomato, diced
• 1 onion, julienned
• 1 tablespoon chopped cilantro leaves
• 4 to 5 scallions, sliced, for garnish

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Instructions

1. To make dressing, combine all ingredients in a blender, except for the oil. Blend until well combined. With the blender on low speed, drizzle 1 1/2 cups extra-virgin olive oil into blender. Chill.
2. Combine all of the quail marinade ingredients except oil and butter. Add the quail and marinate for at least 3 hours in the refrigerator. Remove the quail from the marinade and saute in olive oil and butter. Cook for 2 to 4 minutes on each side. They will turn a golden dark oak color.
3. Combine the lettuce, spring mix, tomato, onion, and cilantro in a large bowl. Dress the salad with dressing. Divide salad onto 4 salad plates. Cut the quail in 1/2 and place at the base of the salad. Garnish with chives or scallions and serve.