Sixteen Spice Rubbed Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom Vinaigrette

  1. Season breasts with salt on both sides.
  2. Dredge breasts in the rub, skin side down only, tapping off any excess.
  3. Heat oil in a large saute pan over high heat.
  4. Cook the squab, rub-side down, in the pan until golden brown, about 2 to 3 minutes.
  5. Turn over and cook for 2 to 3 minutes for medium doneness.
  6. Divide the white chicory among 4 plates.
  7. Slice the squab on the bias into 4 slices and arrange on top of the chicory.
  8. Sprinkle with the goat cheese.
  9. Ladle the Wild Mushroom Vinaigrette lightly over the greens and squab and around the plate.
  10. Garnish with chopped chives.
  11. Combine all ingredients in a bowl.
  12. Will keep stored in an airtight container for 6 months.
  13. Yield: approximately 1 cup
  14. Heat 3 tablespoons olive oil in a large saute pan over high heat.
  15. Add the mushrooms, season with salt and pepper, and cook until golden brown.
  16. Whisk together the vinegar, shallot and mustard in a medium bowl.
  17. Slowly whisk in the olive oil and whisk until emulsified, whisk in the truffle oil and season with salt and pepper, to taste.
  18. Fold in the mushrooms and set aside.

salt, sixteen spice rub, olive oil, white chicory, goat cheese, mushroom vinaigrette, chives, ancho chile powder, ground fennel, ground coriander, light brown sugar, chile powder, ground cinnamon, arbol, chile powder, black pepper, ground ginger, garlic, onion powder, allspice, cumin, salt, ground cloves, olive oil, mushrooms, salt, chardonnay vinegar, shallot, mustard, olive oil, truffle oil

Taken from www.foodnetwork.com/recipes/bobby-flay/16-spice-rubbed-squab-salad-with-aged-goat-cheese-white-chicory-wild-mushroom-vinaigrette-recipe.html (may not work)

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