Step 1

Place cider, peppercorns, bay leaf, thyme and 1 cup (250ml) water in a saucepan over medium heat and bring to a simmer.

Step 2

Add chicken, return to boil, cover and cook for 2 minutes. Remove from heat and stand, covered, for 20 minutes or until chicken is cooked through. Remove chicken with a slotted spoon and set aside.

Step 3

Meanwhile, for the pine nut mayonnaise, place pine nuts and 1/4 cup (60ml) olive oil in a small food processor and whiz to a paste. Transfer to a bowl.

Step 4

Wipe out processor, then add egg yolks, verjuice, mustard, sorrel, 1/2 tsp salt flakes and remaining 65ml olive oil, and whiz until combined. With the motor running, gradually add grapeseed oil until well combined. Add pine nut paste and pulse until just combined. (Mayonnaise can be stored, chilled, for up to 1 week.)

Step 5

Arrange lettuce, witlof, asparagus, beans, mint and parsley on a platter. Top with sliced chicken. Drizzle with a little mayonnaise and scatter with extra pine nuts. Serve with remaining mayonnaise.