Pomegranate-Glazed Quail With Frisee & Brussels Sprout Leaves

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SF Gate

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Ingredients

1/4 cup red onion, sliced paper thin

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

- Salt and pepper

2 cups pomegranate juice

4 boneless quail

1/2 cup pomegranate molasses

2 cups Brussels sprouts

2 heads of frisee, trimmed, washed and dried

4 tablespoons almond slices, toasted

4 tablespoons pomegranate seeds

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