• To make the dressing, mix together both cheeses until they start to break down, add the garlic, honey and crème fraîche, mix until combined
  • Add and mix in the Tabasco, Worcestershire Sauce and mayonnaise. Season to taste and set aside
  • Preheat the oven to 200C/400F/Gas 6. Season the pigeon with salt and freshly ground black pepper
  • Heat an ovenproof frying pan until hot, then add the oil. Cook the pigeon breasts skin side down, for 2 minutes until golden-brown then turn and cook for another 2 minutes. Transfer the pan to the oven and roast for 10 minutes
  • Remove the pan from the oven and leave to rest for five minutes
  • Pile the salad leaves on a serving plate and drizzle over the blue cheese dressing
  • Carve the pigeon into thick slices then add to the salad and serve