Preheat oven to 400 degrees. Remove wings and wishbone from quail. Season quail inside and out with salt and Pepper Mixture to taste.

In a medium ovenproof saute pan over medium-high heat, sear quail on all sides in 2 tablespoons safflower oil. Without removing from saute pan, place quail in preheated 400 degree oven and cook for 8 minutes. Remove from oven and set aside.

In a large saucepan, saute onion, celery, and carrot in remaining 2 tablespoons safflower oil for about 10 minutes or until golden brown. Remove from heat and set aside.

Cut legs from quail. Using the sharp tip of a knife, remove breast meat from carcass. Reserve legs and breast halves; keep warm.

Add quail carcasses to sauteed vegetables, along with bay leaf, thyme, and pepper. Add demiglace to cover. Place saucepan over high heat and bring to a boil. Skim foam from top and simmer for 30 minutes.

Strain off vegetables and carcasses and discard. Reserve 1 cup remaining demiglace for use in accompanying honey mustard vinaigrette (see recipe).

Tear Bibb lettuce into bite-sized pieces. Remove the core from the head of radicchio, stack and roll leaves into cigar shape, and cut into thin slices. Cut carrot into thin julienne strips. In a large salad bowl, combine Bibb lettuce, radicchio, carrot, mache lettuce, chicory, and mushrooms.

In a small bowl, combine vinegar and olive and peanut oils. Add salt to taste and pour over greens. Gently toss until well mixed.

Place equal portions of seasoned salad greens on four luncheon plates. Slice quail breasts into julienne strips and place on top of greens, allowing 2 halves per serving. Place quail legs in crisscross pattern at top of plate. Spoon Honey Mustard Vinaigrette over the Quail Salad and serve immediately.

This salad may also be used as a luncheon main course.

rinsed in cold water and used as a garnish around the outside edge of the salad.

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