Grilled Quail with Pomegranate Molasses and Horseradish Glaze with Spicy Walnuts and Tangerine Vinaigrette - pomegranate molasses

Method

• Combine all ingredients in a small bowl.
• Preheat grill pan.
• Season quail with salt and pepper to taste.
• Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze.
• Grill for 3-4 minutes longer, remove and brush with more glaze.
• Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel.
• Add walnuts and toss to coat.
• Remove with a slotted spoon to a parchment lined baking sheet.
• Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
• Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup.
• Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth.
• With the motor running, slowly add the olive oil until emulsified.
• Season with salt and pepper to taste.
• Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
• Combine all ingredients in a small bowl and season with salt and pepper to taste.
• Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
• Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette.
• Divide among 4 plates.
• Place 2 of the quail on top of arugula.
• Place a heaping tablespoon of the relish on top of the quail and around the plate.
• Sprinkle with the walnuts.