Nigel Slater'S Salad Of Game, Grapes, And Verjuice

1. 1

   To make the dressing, pour the verjuice into a small mixing bowl. Pull the thyme leaves from their stalks and chop them finely, then add them to the verjuice, together with a good pinch of salt, a little black pepper, and the mustard. Pour in the olive oil, beating with a fork or tiny whisk.

2. 2

   Keeping the meat in large strips and chunks, stir it into the dressing. Halve the grapes and flick out their seeds with the point of a knife. Finely slice the celery. Add the grapes and celery to the meat and dressing.

3. 3

   Toast the walnut halves for a couple of minutes in a shallow pan. Rinse the salad leaves. Toss gently with the rest of the ingredients and divide between two plates.

* Per serving · 4 servings · Values may vary.

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