Warm Salad of Partridge Confit and Pears

Ingredients

• Vinaigrette

  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) sherry vinegar
  • 1 teaspoon (5 ml) honey
  • 1 teaspoon (5 ml) whole-grain mustard
  • A hint of garlic, finely chopped
  • Salt and pepper

• Salad

  • 6 cups (1.5 litres) lamb lettuce or baby spinach
  • 1 1/2 cups (375 ml) shredded partridge confit meat, warm (or duck leg confit)
  • 3/4 cup (180 ml) chopped walnuts, toasted
  • 2 red pears, cored and thinly sliced