A very simple and very tasty salad dish is demonstrated in Gordon Ramsay's 'The F Word'.
Optional: 100g cooked Beetroot, cubed
To serve: Arrange the salad onto serving plates. Slice the pigeon breast into 3 to 5 even pieces, arrange on top of the salad leaves, drizzle the juices from the cooking pan over the pigeon along with a final touch of reserved vinaigrette. Serve with a fresh baguette or ciabatta.
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