Pan-fried game and a drizzle of Lucy's Original French or Classic Balsamic Dressing turns a simple salad into an extra special dish. Contrast the meat with crunchy radicchio and earthy beetroot, and add texture with lightly toasted hazelnuts.
1 tbsp Olive oil
1 sprig Rosemary
1 Garlic Clove
4 Pigeon Breasts
100g Mixed Leaves
4 cooked Beetroots (not in vinegar)
100g toasted Hazelnuts, roughly chopped
Lucy's Original French or Classic Balsamic Dressing.
1. Heat the oil in a frying pan. Add the garlic and rosemary, then the seasoned pigeon breasts. Cook for 3 mins on each side and remove to a plate.
2. Arrange the mixed leaves, radicchio and beetroots in a serving bowl. Top with sliced pigeon breasts, scatter with hazelnuts and drizzle with Lucy's Balsamic or Original French Dressing.
3. Serve immediately & enjoy!