Toss the pigeon in the olive oil and some
cracked black pepper, then set aside until
ready to cook. 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.
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.
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.