Chicory and Wood Pigeon Salad with a Pistachio, Honey and Orange Dressing

Heat a large frying pan with1 tbsp full of olive oil and gently pan fry the pigeon breasts for 3 minutes on each side until still pink, keep warm and allow to rest. Meanwhile heat the remaining 2 tbsp full of oil and gently soften the red onion in the oil for 3-4 minutes, then add the garlic and cook for a further 30 seconds. Then add the juice and rind of the orange and a tbsp of honey to make the dressing. Slightly warm through but do not allow to boil. To serve, place the chicory on four plates, decorate with the pistachio nuts and segments of orange and top with the wood pigeon breasts cut into 3 pieces. Allow two breasts per person, season with sea salt and black pepper and top with chives.