Arugula and Apple Salad with Pheasant, Blue Cheese

1 pheasant breast (6 ounces)

1 tablespoon grape seed oil

Kosher salt and fresh ground black pepper, to taste

6 ounces baby arugula

1 ciabatta (full moon bias and toasted)

6 toasted walnut pieces

2 ounces Michigan apples (cut into 1/4-inch-by-2-inch matchsticks

Mousse

2 tablespoons Maytag blue cheese

1/2 teaspoon minced shallots

3/4 tablespoons heavy cream

1 teaspoon extra virgin olive oil

Kosher salt and fresh ground black pepper, to taste

Vinaigrette

2 tablespoons white balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1 large shallot, roasted and chopped

6 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

For the mousse: In a medium bowl, combine the blue cheese with the olive oil, heavy cream. Season to taste with salt and pepper and refrigerate until ready to service.

For the vinaigrette: Whisk the mustard, vinegar, chopped shallot and honey together until well combined. Slowly whisk in the olive oil until well emulsified. Season to taste with salt and pepper and set aside.

For the pheasant and greens: Season the pheasant with salt and pepper

Heat a small saute pan over medium to high heat and add the grape seed oil. Add the pheasant skin side down and cook until well golden on top and turn until done (pheasant tends to become very dry so extra attention is needed during cooking). Remove from the pan and let sit at room temperature.

Let the pan cool off a bit then add the arugula in the pan where the Pheasant was cooked and wilt the arugula for 5 seconds. Add wilted greens to a bowl and toss with the vinaigrette and combine with the apples.

To serve: Slice the pheasant breast in six pieces.

Place the ciabbata in the center of a plate and sequence 3 pieces of the pheasant breast atop the bread; top the arugula and apple. Form the mousse into two quenelles (ovals) with teaspoons and place them next to the salad. Add the walnuts to the top of the greens. Spoon some of the vinaigrette around the plate and serve.

Serves two.

Chef Hagop Hagopian, Fresh 1800 at the Hyatt, Schaumburg