PIGEON, STILTON & WALUT SALAD

Servings: 2 Prep Time: 10 Minutes Cook Time: 15 Minutes Total Time: 25 Minutes

INGREDIENTS

1 Squab Pigeon, prepared and cooked as per Squab Pigeon Preparation & Cooking Tips
100g of mixed salad leaves, such as baby radicchio and red endive, washed and dried
30g walnuts, toasted
40g Stilton, we used Colston Basset, crumbled

DRESSING

1 tablespoon sherry vinegar
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 - 1 teaspoon of honey to taste
6 tablespoons of light olive oil (not extra virgin)

METHOD

STEP ONE

Roast the pigeon on the crown, when rested, remove the breasts and slice each one into 4 pieces.

STEP TWO

While the pigeon is resting, prepare the dressing by whisking all the ingredients together in a bowl.

STEP THREE

When ready to serve, place the salad leaves in a bowl and add enough dressing to lightly coat the leaves. Add the walnuts, Stilton and pigeon slices, gently stir once to incorporate.

Divide the salad between two plates and drizzle over a little extra dressing. Serve immediately.