Apricot Barbecue Glazed Bob White Quail on Iceberg Wedge Salad with Point Reyes Blue Cheese and Apple Wood Smoked Bacon Recipe

Season each quail with salt and pepper. In a medium size sauté pan over medium high heat, add the olive oil. Carefully place each quail in the hot sauté pan and cook for 3 minutes. With a metal spatula, turn the quail over and cook an additional 3 minutes. Brush each quail evenly with the Apricot Barbecue Sauce.

Remove the outer leaves of the Iceberg Lettuce, trim off the root bottom and cut into 4 wedges.

On 4 plates, place one iceberg wedge in the center and dress with 2 tablespoons of the Point Reyes blue cheese dressing. Cut the Apricot Glazed Quail in half and then rest each half against the iceberg lettuce. Over the top of each plate, crumble the smoked bacon and garnish with snipped chives.

For Apricot Barbecue Sauce


Combine all ingredients in a heavy saucepan over medium high heat, bring to a boil. Turn down heat to a simmer, and cook for 20 minutes. Remove the sauce from the heat and puree in a bar blender until the consistency is smooth. Check seasoning


For Point Reyes Blue Cheese Dressing

In a mixing bowl, combine all the ingredients and whisk together vigorously. The result should be a creamy texture with only a few small lumps of blue cheese. You can also use a hand blender to mix the dressing.