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Ingredients

• 1½ tablespoons olive oil
• 8 pigeon breasts, skinned
• 175 g (6 oz) blueberries, defrosted if frozen
• 150 g (5½ oz) mixed salad leaves
• 2 tablespoons chopped fresh herbs, such as basil, chives and parsley
• For the dressing:
• 1½ tablespoons extra virgin olive oil
• 1 tablespoon raspberry or other fruit vinegar
• 1 teaspoon lemon juice
• 1 teaspoon wholegrain mustard
• Salt and black pepper

Description

Rich, Gamy Pigeon Breasts And Hot, Juicy Blueberries Are Set On A Bed Of Mixed Leaves, Given Their Own Fruity Dressing.

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