Warm Salad of Partridge Confit and Pears

Ingredients

• 3 tablespoons (45 ml) olive oil
• 2 tablespoons (30 ml) sherry vinegar
• 1 teaspoon (5 ml) honey
• 1 teaspoon (5 ml) whole-grain mustard
• A hint of garlic, finely chopped
• Salt and pepper
• 6 cups (1.5 litres) lamb lettuce or baby spinach
• 1 1/2 cups (375 ml) shredded partridge confit meat, warm (or duck leg confit)
• 3/4 cup (180 ml) chopped walnuts, toasted
• 2 red pears, cored and thinly sliced