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Pan-Roasted Quail Salad with Smokey Apple Cider Vinaigrette

  • Ellen Landis tastes a syrah wine during the Harvest Fair wine judging, Wednesday Sept. 25, 2013 at the Sonoma County Fairgrounds in Santa Rosa. (Kent Porter / Press Democrat) 2013

<i>Makes 2 to 4 servings</i>

4 boned quail, preferably local (see note below)

— Kosher salt

— Black pepper in a mill

2 tablespoons apple juice or cider

2 tablespoons apple cider vinegar

3/4 teaspoon ground smoked poblanos

6 tablespoons extra virgin olive oil

1 tablespoon creme fraiche

3 medium carrots, preferably white or yellow, peeled, cut into thin diagonal slices and steamed


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