Pigeon and blue cheese salad with russet dressing - The Field
This pigeon and blue cheese salad with russet dressing is a wonderful starter or a light main course when you aren't in need of comfort food
Ingredients
- 5g (1⁄4oz) caster sugar
- 10g (1⁄2fl oz) white wine vinegar
- 5g (1⁄4oz) grain mustard
- 50ml (2fl oz) olive oil
- 2 russet apples
- 50g (2oz) cobnuts (or hazelnuts), shelled
- 100g (31⁄2oz) mixed leaves and herbs
- 150g (5oz) Yorkshire Blue cheese, crumbled
- Oil for frying
- Salt and pepper
- 4 woodpigeon breasts
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