A delicious quail recipe! I like to debone my quails but it can be difficult. Cut them along the back with scissors to more easily break down the bird.

Marinate quail: Whisk together the cranberry juice, maple sugar, vegetable oil and ginger. Add the quail and turn to coat with marinade. Cover and refrigerate for1hour.

Make salad: Boil nectar in medium saucepan until reduced to ½ cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 10 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool.

Spit the green beans lengthwise and cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain and cool in large bowl of ice water. Drain again. Pat beans dry with paper towels.

Preheat grill for high heat. Place quails onto grill skin side down. Cook for 5-7 minutes, turn and cook for an additional 5-7 minutes. Remove and serve the salad.

Place beans and red bell pepper in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.

Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans on top mixed greens. Sprinkle with pistachios, feta cheese, and ½ grilled quail.