INGREDIENTS

INSTRUCTIONS

Remove the bones from the guinea fowl legs. In a mixing bowl, stir
together 1/4 cup virgin olive oil, balsamic vinegar, honey and thyme
leaves. Add guinea legs and allow to marinate overnight in
refrigerator or for 2 hours at room temperature. Preheat grill. Boil
lentils in 3 cups water until tender but "al dente". Drain and toss
into saute pan with extra-virgin olive oil, 3 tablespoons of the red
wine vinegar, rosemary, celery, carrot and bring to boil. Remove from
heat and season with salt and pepper. Allow to cool to room
temperature. Chop green apple into 1/2-inch pieces and place in
blender. Add mustard and 3 tablespoons vinegar and blend until  smooth.
With motor still running, drizzle in all extra-virgin olive  oil and
mix until smooth. Remove to a small bowl and set aside. Drain  guinea
legs from marinade and pat dry. Place skin-side down over hot  part of
grill and cook until dark brown and crisp on skin side.  Season with
salt and pepper and turn over and cook until just cooked  through.
Arrange lentils in center of serving platter and then  arrange the
cooked guinea legs over the top. Drizzle with apple  vinaigrette and
serve. This recipe yields 4 main course servings.  Recipe Source: MOLTO
MARIO with Mario Batali From the TV FOOD NETWORK  ~ (Show # MB-5657
broadcast 04-01-1996) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  09-19-1998
Recipe by: Mario Batali  Converted by MM_Buster v2.0l.

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