Florence Cook Shop

Ingredients
1 tablespoon olive oil
4 jumbo quail, butterflied
2 red sensation pears, thinly sliced
Juice of 1 lemon
1 radicchio, leaves separated and coarsely torn
60 gm walnuts, roasted and coarsely chopped
To serve: oregano leaves
Red wine dressing
50 ml extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon walnut oil
1 tablespoon honey
1 golden shallot, finely chopped
Method
The cooler weather brings with it earthy produce made for comfort cooking, such as pears, walnuts and slippery jack mushrooms, writes Brigitte Hafner.

For red wine dressing, combine ingredients in a bowl, season to taste, whisk to combine.

Heat oil in a frying pan over medium-high heat. Season quail to taste and cook, skin-side down, until browned (2-3 minutes), then turn and cook until cooked medium (2-3 minutes) and set aside. When cool enough to handle, coarsely shred meat.

Combine pear and lemon juice in a bowl, toss to coat. Add radicchio, walnuts, shredded quail and oregano, drizzle with red wine dressing, toss to coat. Season to taste and serve, drizzled with extra dressing.

Ingredients · 1/4 cup balsamic vinegar · 1/4 cup sherry vinegar · 1 red onion, chopped · 3 heads of radicchio (2 pounds)—halved, cored and chopped into 1-​inch
Method
The cooler weather brings with it earthy produce made for comfort cooking, such as pears, walnuts and slippery jack mushrooms, writes Brigitte Hafner.
For red wine dressing, combine ingredients in a bowl, season to taste, whisk to combine.
Heat oil in a frying pan over medium-high heat. Season quail to taste and cook, skin-side down, until browned (2-3 minutes), then turn and cook until cooked medium (2-3 minutes) and set aside. When cool enough to handle, coarsely shred meat.
Combine pear and lemon juice in a bowl, toss to coat. Add radicchio, walnuts, shredded quail and oregano, drizzle with red wine dressing, toss to coat. Season to taste and serve, drizzled with extra dressing