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Warm Salad of Partridge, Squash, Girolles and Grapes
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This is autumn on a plate: the separate, seasonal ingredients combine to make a truly magnificent salad. Cook the partridge pink so it stays juicy, contrasting with the crispy bacon.
Try a refreshing demi-sec from the Loire Valley with this richly flavoured warm salad: it’s perfect both with the grape-sweetened juices and the tender meat.
Typical values per serving:
This recipe was first published in November 2008.