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

 

INGREDIENTS:

• 1 pigeon, prepared and cooked as per ‘How to cook pigeon’
• 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 1 

Prepare and cook the pigeon as per ‘How to cook pigeon’ guide. When rested, remove the breasts and slice each one into 4 pieces.

STEP 2

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

STEP 3

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.

TO SERVE:

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