Dombes Quail salad with apples and cider vinegar
Cut the quails into six pieces. Seal them in butter. Add about ten balls of apple cut with a melon baller. Leave to cook gently.
Deglaze with the vinegar. Whip in the butter, season to taste.
Put bed of mixed salad and chopped shallots on the plates. Salt lightly. Place the quail on top with the apple. Pour the sauce over.
Chiroubles, Beaujolais Cru
Because of its tender fruity characteristics the year's Chiroubles is perfectly assorted to the quail and apple.
Preparation time: 45 min
Cooking time: 25 min
- 2 quails
- 2 apples
- Mixed salad leaves
- 2 shallots
- Cider vinegar
- Hazelnut oil for seasoning.