• 6 quail skin intact and cut in half
• 1/4 cup dry sherry
• 1/2 cup flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried basil flakes
• 1/2 teaspoon paprika
• 3/4 cup vegetable oil
• 4 handfuls mixed greens
• 1 cup dry roasted and salted peanuts
• 1/4 cup medium red onion finely diced
• 1 1/2 cups celery diced
• 2 ripe but firm nectarines, cut into wedges

Dressing

• 1 egg white
• 1/4 cup rice vinegar
• 1/4 cup peach preserves
• 1 garlic clove minced
• 1 teaspoon Dijon mustard
• 1 lemon juice only
• 1/4 cup olive oil
• 1/4 cup sour cream
• salt and pepper to taste

Place all ingredients except olive oil, salt and pepper in a blender or food processor and blend until smooth. While blending, add oil in a thin stream until emulsified. Season with salt and pepper.