Rub the quails with olive oil. Season lightly with salt and Szechuan pepper.
Make the vinaigrette: Whisk together the shallot, vinegar and 1/2 cup olive oil. Season to taste with salt and Szechuan or black pepper.
Make the glaze: Set the honey and a generous pinch of ground Szechuan peppercorns to warm gently in a small saucepan.
Preheat the broiler. Place quail, breast side up in a large roasting pan with a few inches between them. Place under broiler for 4-5 minutes. Turn and broil 2-3 minutes more. Turn again and generously brush the honey glaze over the breast and legs. Return to broiler 1-2 minutes more, until glaze is caramelized, and breast meat feels firm. Remove from oven and cover loosely with foil.
Toss salad greens with the vinaigrette in a large bowl. Divide among four plates. Set 2 quail next to, but slightly overlapping, the salad. Scatter pomegranate seeds over the dish and serve.
*Can be purchased at most Asian or gourmet markets. May substitute black peppercorns if desired.
Serve with Chalk Hill Estate Merlot.