Warm partridge salad with potato galettes, sticky shallots and toasted walnuts Recipe · Gressingham

Ingredients

• 1 pack of Gressingham partridge breasts
• 200g finely grated potato
• 30g of melted butter
• 20 small shallots, peeled
• 10g butter
• 1 tbsp sherry vinegar
• 150g walnuts slightly toasted
• 125g of washed soft salad leaves such as lamb lettuce and butterhead
• ½ tbsp walnut oil
• 2 tbsp of rapeseed oil
• 1 tbsp white wine vinegar