Pigeon, Stilton, Walnut Salad Recipe

INGREDIENTS FOR 2 PERSONS

• 1 Squab Pigeon, prepared and cooked as per Squab Pigeon Preparation & Cooking Tips
• 1100g 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 Teaspoon Black and White sesame Seeds, plus more for sprinkling
• 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:

Roast the pigeon on the crown, 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.

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