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Quails in brine and baby vegetable salad
Mix the Extra Virgin Olive Oil from Spain in a bowl with some of the pickling brine from the quails, season with salt and pepper.
Drizzle the vinaigrette around the plate and scatter the lemon thyme, the onion sprouts and the pansy flowers decoratively.
For this recipe, we recommend Cornicabra Extra Virgin Olive Oil from Spain for its subtle notes of apple and almond that complement the brine perfectly. But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Olive Oils from Spain.
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