Directions

• Completely bone quail leaving leg and wing attached. Then, cut each quail in half, and cut each breast into two pieces, one piece with wing attached and one without; remove leg and divide thigh from drumstick to make eight pieces from each quail. Set aside.
• Remove and discard stems from figs and cut figs in half lengthwise; set aside. Trim stalk and root from fennel bulb and cut white center part into twelve, small pieces about the same size as the figs.
• Divide and thread onto twelve skewers, alternating pieces of quail breasts, thighs, and legs with figs, fennel, and sage leaves; brush all over with olive oil.
• Arrange brochettes over hot charcoal fire or on well oiled broiler pan under hot broiler and cook 15 to 20 minutes or until quail is fully cooked, to 165F internal temperature at thickest parts, turning frequently.
• Meanwhile, turn salad greens into large mixing bowl. In another small bowl, combine all ingredients for salad dressing and whisk to blend thoroughly. Drizzle salad greens with about one-half dressing and toss to coat lightly; reserve remaining half.
• To serve, divide and portion salad onto six individual serving plates, and arrange two skewers per plate on top. Drizzle reserved dressing over all; serve at once.