Using kitchen shears, cut through backbone of each quail. Turn bone-side down and gently press down to flatten each quail. Arrange quail in a single layer in a shallow dish. For marinade, in bowl combine oil, sage, salt, and pepper. Pour marinade over quail. Turn once to coat. Cover; marinate in refrigerator for 2 to 24 hours, turning quail occasionally. Prepare Port Dressing; set aside.

Cut prosciutto lengthwise into 8 strips. Halve and pit 4 red or purple plums. Wrap prosciutto around plums, securing with toothpicks. Set aside.

Drain quail; discard marinade. For charcoal grill, arrange medium-hot coals around drip pan. Place quail, bone side down, on rack above drip pan. Cover; grill 12 to 15 minutes or until no longer pink. Place plums over coals the last 4 minutes of grilling, turning once. (Or place quail on unheated rack of broiler pan. Broil 4 inches from heat 10 to 12 minutes or until no longer pink; turn once. Add plums last 4 minutes of broiling; turn once.)

In a very large bowl toss half of the dressing with torn mixed baby greens. Divide among 4 plates. Top with quail halves and plums. Sprinkle with Gorgonzola cheese and toasted walnuts. Season with pepper. Serve with dressing. Makes 4 servings.

In a saucepan combine 1 cup port wine and 2 tablespoons finely chopped shallots. Simmer, uncovered, 20 to 25 minutes or until reduced to 1/4 cup. Cool slightly. In a bowl whisk together port mixture, 1/2 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, and 1/4 teaspoon each salt and pepper.

If quail are not readily available , substitute two 1-1/4- to 1-1/2-pound Cornish game hens. Using kitchen shears, half hens splitting breast and backbone. Marinate hens for 6 to 24 hours. Grill hens as above about 50 minutes or until 180 degree F. Or place hens, bone side up, on unheated rack of a broiler pan. Broil 5 to 6 inches from heat for 25 to 30 minutes or until 180 degree F, turning once.