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Warm salad of pigeon, roast chicory and pickled walnuts

Make Warm salad of pigeon, roast chicory and pickled walnuts at home with Sherry Vinegar, Caster Sugar, and Walnut Oil. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 2 tsp
• 3/4 tbsp
• 1 tbsp

Method (preview)

1. 1

   Trim the chicory, removing any brown leaves, but do not cut off the stem at the bottom, because this holds the chicory together.

2. 2

   Cut the chicory in half lengthways, then cut each half into four equal pieces lengthways.

3. 3

   Place the chicory onto the baking sheet and drizzle with the sherry vinegar.

4. 4

   Sprinkle the chicory with caster sugar and cook in the oven for 15 minutes.

5. 5

   Check the chicory after 15 minutes.

6. 6

   If it has started to brown, turn it over in the melted butter and return it to the oven.

7. 7

   If not, allow to cook for 4-5 more minutes before turning.

8. 8

   When the chicory is almost golden-brown all over, place the hazelnuts or walnuts for the salad onto a baking tray and roast for 3-4 minutes.

9. 9

   Remove and allow to cool, then roughly chop.

10. 10

    Melt the butter in a frying pan over a medium heat.

11. 11

    Add the pigeon breasts and cook for 2-3 minutes, until browned, then turn over and cook for a further 2-3 minutes, or until cooked to your liking.

12. 12

    Set aside to rest for 3-4 minutes, then carve each pigeon breast into four slices.

13. 13

    For the dressing, place the walnut oil, vinegar and mustard into a bowl and mix well.

14. 14

    Season, to taste, with salt and freshly ground black pepper.

15. 15

    To serve, place the mixed lettuce leaves into a bowl and add the chicory.

16. 16

    Mix gently, then add equal amounts of salad onto each plate.

17. 17

    Place a sliced pigeon breast onto each salad and drizzle with the dressing.

18. 18

    Sprinkle each salad with equal amounts of sliced pickled walnuts and the chopped roasted nuts.