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:
- In a small bowl, mix garlic olive oil, salt, black pepper, thyme, and smoked paprika.
- Rub the seasoning mixture over the grouse breasts and let them marinate for at least 15 minutes.
- 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).
- Let the meat rest for 5 minutes, then slice thinly.
2. Make the Raspberry Balsamic Vinaigrette:
- In a small bowl or jar, whisk together raspberry balsamic vinegar, basil olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.
- Taste and adjust seasoning if needed.
3. Assemble the Salad:
- In a large bowl, toss mixed greens, red onion, raspberries, and pomegranate seeds with half of the vinaigrette.
- Arrange the sliced grouse on top.
- Sprinkle with toasted pecans and goat cheese crumbles.
- Drizzle remaining vinaigrette over the salad and serve immediately.