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

• 14 ounces cold roast game or chicken meat
• 2 handfuls grapes
• 1 large stalk celery
• 2 tablespoons walnut halves
• A couple of handfuls radicchio or other bitter leaves
• 5 tablespoons verjuice
• 3 or 4 little sprigs thyme
• 1 teaspoon smooth, mild mustard
• 5 tablespoons olive oil

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. 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. 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.

cold roast, grapes, stalk celery, walnut halves, couple, verjuice, thyme, smooth, olive oil

Taken from www.seriouseats.com/recipes/2012/08/nigel-slaters-salad-of-game-grapes-and-verjuice-recipe.html (may not work)