Marinade the pigeon breast. Take a large mixing bowl and add wine in it, sherry vinegar, bay leaf and 1 tablespoon of the hazelnut oil. Add the breasts to it, cover and let it marinate in the refrigerator for twelve hours or preferably overnight. Drain after the marination time and reserve the liquid.
Make the dressing now. Take the screw to jar and add to it the remaining hazelnut oil, raspberry vinegar and salt and pepper. Shake well to make an even dressing.
Heat a pan and roast the pigeon breasts in it, five minutes each side. Keep brushing the marinade over the meat until it is brown on the outside. Remove and slice them up.
Toss together the spinach or rocket, raspberries and hazelnuts in a mixing bowl along with the pigeon slices. Drizzle the dressing all over. Transfer the salad to a large salad platter. Serve with bread to get optimum experience.