Quail salad
Ingredients
- 4 quails, cleaned, butterflied (see tip)
- finely grated zest and juice 1 orange
- ¼ cup finely chopped mint
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- 1 butter lettuce, leaves separated
- ¼ bunch watercress, leaves separated
- 1 mango, seeded, peeled, thinly sliced
- 200g fresh mozzarella (buffalo or bocconcini)
- 8 thin slices prosciutto, torn
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