smoked breast with honey mustard

Smoked breast with honey mustard | Recipe by Eloise Emmet |

Smoked breast with honey mustard

This fresh and elegant salad pairs Rannoch smoked quail breast with crisp apple, parmesan and a glossy honey mustard dressing made with leatherwood honey, Dijon and apple cider vinegar. The sweetness of the honey, sharpness of the mustard and freshness of the apple balance beautifully with the rich, savoury flavour of the smoked quail. Light, simple and refined, it is perfect as an entrée, lunch dish or easy entertaining option.

Ingredients:

• 1 Pack of smoked quail breast

• 1 spoonful leatherwood honey

• 1–2 teaspoons Dijon mustard

• Splash of apple cider vinegar

• Extra virgin olive oil

• Salt, to taste

• 2 fresh red apples

• Squeeze of lemon juice

• Salad mix of choice

• Parmesan or local hard cheese, such as Pyengana
  

Instructions:

1. In a small bowl, whisk together the leatherwood honey, Dijon mustard, apple cider vinegar and a generous glug of extra virgin olive oil until smooth and glossy.

2. Taste the dressing and season with a pinch of salt if needed..

3. Finely slice the apples into thin rounds, then toss immediately with a squeeze of lemon juice to keep them crisp and fresh.

4. Add the salad mix to a bowl and shave in parmesan or a local hard cheese.

5. Drizzle with a little olive oil and gently toss everything together.

6. Arrange the salad on a platter or individual plates.

7. Lay the smoked quail breast over the top, then spoon over the honey mustard dressing before serving.

Recipe by Eloise Emmet.