PIGEON, STILTON & WALNUT SALAD RECIPE | FINE & WILD UK

Name: PIGEON, STILTON & WALNUT SALAD RECIPE | FINE & WILD UK
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; 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)

www.fineandwild.com

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 - FINE & WILD

View full recipe on www.fineandwild.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fineandwild.com.

Share this recipe:

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
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)