Pomegranate Glazed Quail Salad with Orange Vinaigrette and Spicy Pecans

Ingredients

• 2 cups orange juice
• 2 cups cranberry juice
• 2 tablespoons pomegranate molasses (found in Middle Eastern or Hispanic Markets)
• 2 tablespoons light brown sugar
• 6 cups chicken stock reduced to 2 cups
• Salt and freshly ground pepper
• 2 cups orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoons coarsely chopped red onion
• 1 jalapeno pepper, coarsely chopped
• 1 tablespoon ancho chile powder
• 3/4 cup olive oil
• 1 tablespoon honey
• Salt and pepper to taste
• 3/4 cup sugar
• 1/4 cup water
• 1/8 teaspoon cayenne pepper
• 1/2 cup whole pecans

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