This is a great salad to go with Poultry-

3 tablespoons hazelnut oil

2 tablespoons fresh orange juice

2 teaspoons snipped chives (about ¼ of a small bunch)

2 teaspoons minced shallot (1 medium shallot)

Kosher salt and freshly ground black pepper to taste

1 ½ cups mache lettuce or watercress

½ cup basil leaves

¼ cup celery leaves

½ cup flat-leaf parsley leaves

2 tablespoons chervil leaves or extra flat-leaf parsley

Prepare The Herb Salad In a small bowl, whisk the hazelnut oil together with the orange juice, chives, and shallot. Season to taste with salt and pepper. Place the mache, basil, celery leaves, parsley, and chervil in a salad bowl. Toss the herbs and greens with half the vinaigrette; place the remaiderd of the dressing in a serving vessel to be passed around at the table. Finish And Serve Carve the turkey or duck, or chiekn and transfer  to a large platter. Serve the herb salad on the side. (Alternatively, place equal proportions of the herb salad on each plate, then top each portion with slices of poultry.)