Mix all ingredients together in a large bowl. Remove the quail from their packages, rinse under cold water and marinate for 2 hours in the refrigerator. Rinse again and allow to air-dry on a baking sheet, uncovered, in the refrigerator for one hour.

For the Thyme Vinaigrette:
In a medium mixing bowl, combine all ingredients and reserve. The vinaigrette does not need to emulsify.

Assembly:
Season the quail with salt and fresh ground black pepper to taste and grill over medium-high heat until the breast is slightly pink and the juices run almost clear. Allow to rest for five minutes.

Cut each endive in half length-wise, then each half into thirds lengthwise. Blanche in boiling salted water while the quail are grilling.

Toss the cabbages with the vinaigrette and divide between six warm salad plates, placing a mound in the center of each. Place two pieces of endive on top of each mound. Slice each quail in half, place on top of the endive and serve.