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L'Auberge Provençale Bed and Breakfast
13630 Lord Fairfax Hwy
White Post, VA 22620
Fax: (540) 837-2004
Vinaigrette: Place all ingredients in a bowl except the olive oil. Mix well with a whisk. While continuing to whisk the ingredients, gradually add the olive oil until it is incorporated. Set aside.
Quail: Marinate the quail in 1/4 cup of the vinaigrette for approximately 20 minutes. Remove and grill quails on high heat approximately 4 minutes until they are medium rare.
Salad: Arrange the salad greens on warm plates. Cut the quail in quarters. One whole quail for each salad. Arrange on plate. Make sure vinaigrette is well mixed and spoon over each salad. Serve.
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