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Ingredients

• 8 boneless quail, about 4 ounces each
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 6 ounces goat cheese
• 4 ounces Prosciutto, chopped
• 1 teaspoon minced fresh thyme
• 1 tablespoon Emerils Original Essence
• Kicked Up Salade au Lardon
• Fried leeks, for garnish
• KICKED UP LENTIL SALADE AU LARDON:
• 8 ounces French green lentils
• 3 whole garlic cloves, smashed
• 2 bay leaves
• 1 sprig fresh thyme
• 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-thick strips
• 1 carrot, finely chopped
• 1 stick celery, finely chopped
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 5 tablespoons extra virgin olive oil
• 7 teaspoons red wine vinegar
• 2 plum tomatoes, seeded and finely chopped
• 2 tablespoons finely chopped parsley
• 1 teaspoon Emerils Original Essence
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups frisee
• 3 cups arugula
• 4 ounces crumbled goat cheese

Description

Grilled Stuffed Quail With Kicked-up Lentil Salade Au Lardon

Emerils