Grouse Salad with Raspberry Balsamic Vinaigrette

Ingredients:

For the Grouse:

• 2 grouse breasts
• 2 tbsp garlic olive oil (or Persian lime olive oil for a citrusy twist)
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ tsp smoked paprika

For the Salad:

• 6 cups mixed greens (arugula, baby spinach, or a spring mix)
• ½ cup fresh raspberries
• ¼ cup toasted pecans or walnuts
• ¼ cup crumbled goat cheese (or feta for a sharper flavor)
• ½ small red onion, thinly sliced
• ¼ cup pomegranate seeds (optional, for extra sweetness)

For the Raspberry Balsamic Vinaigrette:

• ¼ cup raspberry balsamic vinegar
• 3 tbsp basil olive oil (or another light olive oil)
• 1 tbsp Dijon mustard
• 1 tbsp honey or maple syrup
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Prepare the Grouse:

1. In a small bowl, mix garlic olive oil, salt, black pepper, thyme, and smoked paprika.
2. Rub the seasoning mixture over the grouse breasts and let them marinate for at least 15 minutes.
3. Heat a grill pan or skillet over medium-high heat. Sear the grouse for 3-4 minutes per side until golden brown and cooked through (internal temp: 160°F).
4. Let the meat rest for 5 minutes, then slice thinly.

2. Make the Raspberry Balsamic Vinaigrette:

1. In a small bowl or jar, whisk together raspberry balsamic vinegar, basil olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.
2. Taste and adjust seasoning if needed.

3. Assemble the Salad:

1. In a large bowl, toss mixed greens, red onion, raspberries, and pomegranate seeds with half of the vinaigrette.
2. Arrange the sliced grouse on top.
3. Sprinkle with toasted pecans and goat cheese crumbles.
4. Drizzle remaining vinaigrette over the salad and serve immediately.