Make the dressing by mixing the oil, mustard and vinegar with the finely chopped chives, a tiny splash of water and some seasoning. Set aside.


2)Heat a frying pan, dry-fry the hazelnuts, then set aside.

Place the pan back on the heat, then pan-fry the pigeon breasts for 2-3 mins on each side until plump.

Leave to rest for 5 mins.

3)When the pigeon has rested, remove to a chopping board.

Toss the salad ingredients together in a bowl with the snipped chives and a drizzle of dressing, then pile in the centre of 2 plates. Finely slice the pigeon breasts and arrange around the salads.

Spoon over the rest of the dressing and serve.