get a hot pan to start with , add the pinenuts to toast. once toasted remove and add a little oil and add the pidgeon breasts. cook for 1 1/2 mins each side.

mean while , grate or put your fennel on a mandolin or food processer , until really fine slices.

now make the dressing adding the oil first , then the lemon juice , add a pinch of salt , for my taste this salad does not need it. whisk untill all emulsified then add a little amount to just coat the fennel , this will help to almost cook it with the acidic lemon making it a little softer with still a crunch

let your pidegon rest for 2 mins while you.assemble the salad on the plate , by adding the fennel first , then the pinenuts , then cut your pigeon into 2 pieces diagonally and present 1 over The other then apply the pea shoots or rocket and serve a.little extra dressing if required , cheap tasty money saver :)