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Sixteen Spice Rubbed Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom Vinaigrette (Bobby Flay) Recipe

Sixteen Spice Rubbed Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom Vinaigrette (Bobby Flay) Recipe

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

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Ingredients:

Serving

4 (4 to 5 oz) squab breasts
salt
1/2 cup sixteen spice rub , recipe follows
3 tbsp olive oil
12 oz white chicory, trimmed, washed, and patted dry
8 oz aged goat cheese, crumbled
wild mushroom vinaigrette , recipe follows
finely chopped chives, for garnish
3 tbsp ancho chile powder
1 tbsp ground fennel
1 tbsp ground coriander
1 tbsp light brown sugar
1 tbsp pasilla chile powder
2 tsp ground cinnamon
2 tsp chile de arbol
2 tsp chipotle chile powder
2 tsp black pepper
2 tsp ground ginger
2 tsp garlic powder
2 tsp onion powder
2 tsp allspice
2 tsp cumin
1 tsp salt
1 tsp ground cloves
2 tbsp olive oil
1/2 lb wild mushrooms ( oyster , cremini , and shiitake) chopped
salt and freshly ground pepper
1/4 cup chardonnay vinegar
1 small shallot, finely chopped
2 tsp dijon mustard
1/2 cup olive oil
1 tsp white truffle oil

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1116.35 Kcal (4674 kJ)
Calories from fat	710.14 Kcal
		% Daily Value*
Total Fat	78.9g	121%
Cholesterol	59.54mg	20%
Sodium	1074.24mg	45%
Potassium	782.69mg	17%
Total Carbs	79.65g	27%
Sugars	20.9g	84%
Dietary Fiber	10.71g	43%
Protein	28.99g	58%
Vitamin C	143.2mg	239%
Vitamin A	2mg	67%
Iron	5.7mg	32%
Calcium	628.1mg	63%

Amount Per 100 g
Calories	316.48 Kcal (1325 kJ)
Calories from fat	201.32 Kcal
		% Daily Value*
Total Fat	22.37g	121%
Cholesterol	16.88mg	20%
Sodium	304.54mg	45%
Potassium	221.89mg	17%
Total Carbs	22.58g	27%
Sugars	5.92g	84%
Dietary Fiber	3.03g	43%
Protein	8.22g	58%
Vitamin C	40.6mg	239%
Vitamin A	0.6mg	67%
Iron	1.6mg	32%
Calcium	178mg	63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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