Grilled Quail Salad with Warm Bacon Dressing

 Marinate the quail in half of the balsamic vinegar, about 30 minutes.
 Preheat oven to 375 degrees.
 Cut the red onion in fourths, from top to bottom leaving the skin on.
 Place the skin side down in a sauté pan, season with salt and pepper.
 Add the balsamic and cover the pan with aluminum foil.
 Light the grill to medium-high heat.
 Place quails in a 375-degree oven for 40-50 minutes until onion is cooked, but still retains some of its crunch.
 Let cool.
 When cool, remove the skin and slice the onions.
 In a small sauté pan, cook the bacon on low heat.
 When the bacon is crisp, add the shallots and garlic.
 Cook about two more minutes.
 Pour the bacon mixture into a bowl.
 Add the cider vinegar, sherry vinegar and the oils.
 Mix well, season with salt and pepper to taste.
 Season the quails with salt and pepper, and grill.
 Dress the onions, croutons and frisée with the bacon dressing.
 Plate and serve.

Recipe by Executive Chef Robert Curry, Auberge du Soleil

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