Grilled Pheasant Breasts With Five Bean Salad And Horseradish Recipe

• 4 med Pheasant breasts skinned, boned
• 1/4 c. Virgin extra virgin olive oil Juice and zest of 1 lemon
• 2 Tbsp. Minced fresh thyme leaves
• 1/2 c. Cooked cannellini beans
• 1/2 c. Cooked borlotti beans
• 1/2 c. Cooked scarlett runner beans
• 1/2 c. Cooked ceci beans
• 1/2 c. Cooked red lentils
• 4 Tbsp. Red wine vinegar
• 6 Tbsp. Extra-virgin extra virgin olive oil plus
• 1/4 c. Extra-virgin extra virgin olive oil
• 2 Tbsp. Freshly-grnd black pepper
• 1 Tbsp. Salt
• 1/4 c. Dijon mustard
• 1/4 c. Prepared horseradish
• 2 Tbsp. Minced rosemary leaves

Directions