Pickled Partridge Salad with Pomegranate and Honey Mustard Vinaigrette


Great contrast of flavours and textures. This salad can be served with any dish and can even be a light and healthy dinner.

First prepare the vinaigrette by mixing three tablespoons of olive oil and one tablespoon of wine vinegar. Emulsify well and set aside. Meanwhile, in a bowl, mix mustard, honey, salt and brown sugar. Pour the oil and vinegar emulsion into this mixture and set the vinaigrette aside.

Now we prepare the salad. Place the lettuce leaves, lamb's lettuce and sprouts in a salad bowl. Pour some of the vinaigrette over the salad. Bone the pickled partridge and place the pieces on the lettuce. Open the pomegranate and place the seeds on top of the salad and the partridge. Finally, pour the rest of the vinaigrette over the salad.

Serve as desired.

Pickled Partridge Salad with Pomegranate and Honey Mustard Vinaigrette

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