Warm pigeon salad with bitter leaves - The Field
A light dish for summer but still hearty enough in the winter months, this warm pigeon salad with bitter leaves is versatile and delicious with cob-nuts
Ingredients
- skinned cob-nuts (or hazelnuts)
- 1 tbsp best olive oil
- 2 tbsp hazelnut oil
- Zest of 1⁄2 orange
- 1 tsp dijon mustard
- 1 tbsp cider vinegar
- 8 pigeon breasts, skinned and seasoned
- Butter for frying
- Selection of bitter leaves – endive, radicchio, dandelion, sorrel, chicory
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