Broiled Dove with Spiced Pear Salad by Karen Eagle

Substitute pheasant or quail for the dove if preferred.

Preheat oven to 350°F.
Place doves on a rack and set on a baking sheet. Melt 4 tablespoons butter and crush Italian herbs into the butter. Brush mixture on both sides of doves. Bake for about 15 to 20 minutes, until meat is tender and begins to pull away from the bone. Keep warm.
Arrange 1 cup of greens on each of four salad plates.
Melt 2 tablespoons butter and add the pears. Sprinkle pumpkin pie spice and brown sugar over pears and sauté about 4 minutes. Spoon ¼ of the pears over each plate of salad greens. Set 2 dove halves on each salad. Add ¼ of the cured olives and dried cranberries to each plate.
Add cider vinegar to sauté pan. Stir in mustard and olive oil and bring to a boil. Spoon over each salad and serve warm.

Serves 4

4 doves, split in half

4 tablespoons unsalted butter

1 teaspoon dried Italian herbs

4 cups mixed greens

2 tablespoons butter

4 ripe pears, peeled, cored, and sliced

1 tablespoon pumpkin pie spice

2 tablespoons dark brown sugar

¼ cup halved cured olives

2 tablespoons dried cranberries

4 tablespoons cider vinegar

1 tablespoon Dijon mustard

3 tablespoons olive oil

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