Pigeon, Bacon and Black Pudding Salad

4 pigeon breasts
Bowlful of mixed leaves
200g black pudding
200g bacon
Balsamic vinegar
Mustard vinaigrette
Sherry vinegar
Olive oil
Butter

Sear breasts in hot pan, for 1 min on each side, then deglaze with sherry and balsamic vinegar, set aside to rest.

Now cook bacon in hot pan for 4 minutes, then add the black pudding.

When crispy, dress the salad, place in the centre of the plate, add the blacon and BP and drizzle with reduced balsamic and more vinaigrette.

Slice the pigeon and drape it over the salad.

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