Spatchcock the quail and pat dry. Dust with salt, black pepper, and a bit of brown sugar. Place in the fridge overnight to absorb spices and dry the quail out further.
An hour prior to grilling the quail, pull the quail from the fridge and allow it to sit out at room temperature.
Heat your grill or skillet to 500 degrees Fahrenheit. Spray the quail with cooking oil and place it skin side down. Place a grill weight overtop of the quail. Grill for two minutes, then turn the quail approximately 90 degrees. Grill for two more minutes, then flip. The bone cavity side is in contact with the grill or skillet at this point. Cover your grill or add your skillet to a preheated 500-degree oven. Cook for another four minutes.
Pull the quail and allow it to rest for five minutes before serving.
Make the salad dressing. Mix all the ingredients except the olive oil. Once all ingredients are thoroughly mixed, slowly add the olive oil and continue mixing.
Assemble your salad. Add the dressing on the top or on the side. Serve your grilled quail alongside your fresh summer salad. Enjoy!
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