Warm Quail Salad W/yogurt-grapefruit Vinaigrette

For example, the language of God 'repenting' or 'changing' in any way is anthropopathic language—figurative expressions that communicate to man on His level of understanding about changes of dispositions or actions. Thus, God's perceived 'changes' are always in the context of His eternal omniscience and will, so they are never because God is surprised and has to adjust. They are done in harmony with His truth and faithfulness (see 1 Sam. 15:29). All His acts that might be perceived as changes are eternally foreknown and predetermined.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains, Fruits		Cooking rig, New text im	4	Servings

INGREDIENTS

1	c	Onion, finely sliced
2	T	Olive Oil
1/4	c	Sherry Wine Vinegar
4	T	Mint Leaves And Stems
		finely chopped
2	t	White Peppercorns, whole
1/2	t	Salt
1/4	t	Black Pepper, freshly ground
1/4	t	Ground Cloves
8		Quail Boned
2/3	c	Yogurt
2	T	Mint Leaves, chopped
2	t	Shallots, minced
2	T	Sherry Wine Vinegar
2	T	Walnut Oil
3	T	Fresh Grapefruit Juice
1	T	Honey, or to taste
		Salt And Freshly Ground
		Pepper to taste
		Grapefruit, Orange And
		Tangerine Sections
		Young Mache And/Or Arugula
		Leaves
		Edible Flowers, If Available

INSTRUCTIONS

For the marinade: Saute onions in olive oil until they just begin to
color. Deglaze with sherry vinegar and cool. Add remaining marinade
ingredients and marinate quail for 4-6 hours refrigerated.  For the
vinaigrette: Combine vinaigrette ingredients and allow to sit  at least
2 hours refrigerated for flavors to develop.  At serving time
attractively arrange mache, arugula and citrus  sections on plates.
Grill or broil quail until just done (flesh  should be slightly pink).
Place on top of greens and spoon yogurt  vinaigrette around.  Yield: 4
servings Recipe By     : COOKING RIGHT SHOW #CR9667  Posted to
MC-Recipe Digest V1 #319  Date: Wed, 27 Nov 1996 05:14:23 -0500 (EST)
From: Bill Spalding <billspa@icanect.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 219 Calories From Fat: 144 Total Fat: 16.3g Cholesterol: 154.4mg Sodium: 420.9mg Potassium: 225.4mg Carbohydrates: 14.1g Fiber: 1.4g Sugar: 10.4g Protein: 5.3g