Roast & Marinated Quail With Warm Spring Vegetable Salad

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BBC Good Food
Nutrition per serving    (USDA % daily values)
CAL
1261
FAT
366%
CHOL
67%
SOD
152%

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Ingredients for 2 servings

FOR THE POTATO SALAD

1.0 tsp English mustard

FOR THE MARINADE AND DRESSING

3.0 tbsp sesame oil

1.0 tbsp white wine vinegar

2 oven-ready quails (See tip at end of recipe)

10-12 asparagus spears

300.0g new potatoes , cooked, then peeled and halved

2.0 tbsp crème fraîche

2 handfuls salad leaves (I use frisée)

1.0 tbsp sherry vinegar

4.0 tbsp soy sauce

5.0 tbsp vegetable oil

small knob of butter

1.0 tbsp olive oil

2 spring onions , finely sliced

2.0 tbsp clear honey

2.0 tbsp mascarpone

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