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 165°F 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.