Season breasts with salt and pepper on both sides. Heat oil in a large saute pan over high heat. Place the breasts, skin-side down and sear until golden brown, about 2 to 3 minutes. Turn the breasts over, reduce heat to medium and continue cooking for 3 to 4 minutes for medium-rare doneness. Remove and let rest for 5 minutes. Slice each breast on the bias into 1/2-inch th
Heat oil in a large saute pan over high heat. Season mushroom with salt and pepper to taste and saute until golden brown and dry. Remove to a bowl. Blend vinegar and shallot in a blender until smooth. Slowly drizzle in the oil until emulsified. Add the honey and season with salt and pepper to taste. Pour the vinaigrette over the sauteed mushrooms, drizzle with white truffle oil and mix to combine. Re-season with salt
Whisk together the vinegar, mustard and honey in a medium bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.
Salad: 4 cups white chicory Sherry vinaigrette 8 ounces aged Coach Farm goat cheese, crumbled Pan seared squab Wild mushroom vinaigrette Chopped chives Finely diced red and yellow peppers
Place the chicory into a large bowl and toss with 1/4 cup of the sherry vinaigrette, season with salt and pepper and divide among 4 large plates. Divide the cheese among 4 plates. Place the sliced squab breast on each of the 4 plates and drizzle with some of the mushroom vinaigrette. Garnish with chives a
Recipe courtesy of Bobby Flay