Mrs. P made her famous pan seared boneless quail breast salad with fresh grilled figs, arugula, grapes, toasted pine nuts, mini peppers, and sautéed red onions with a reduced balsamic syrup and topped with fresh shaved parmigiano reggiano cheese. We started off with an appetizer of roasted figs topped with blue cheese and toasted pine nuts. It all went great with an excellent Shiraz.
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