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

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  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
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4 (4 to 5 ounce) squab breasts


1/2 cup Sixteen Spice Rub, recipe follows

3 tablespoons olive oil

12 ounces white chicory, trimmed, washed, and patted dry

8 ounces aged goat cheese, crumbled

Wild Mushroom Vinaigrette, recipe follows

Finely chopped chives, for garnish

Sixteen Spice Rub:

3 tablespoons ancho chile powder

1 tablespoon ground fennel

1 tablespoon ground coriander

1 tablespoon light brown sugar

1 tablespoon pasilla chile powder

2 teaspoon ground cinnamon

2 teaspoons chile de arbol

2 teaspoons chipotle chile powder

2 teaspoons black pepper

2 teaspoons ground ginger

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons allspice

2 teaspoons cumin

1 teaspoon salt

1 teaspoon ground cloves

Wild Mushroom Vinaigrette:

2 tablespoons olive oil

1/2 pound wild mushrooms (oyster, cremini, and shiitake) chopped

Salt and freshly ground pepper

1/4 cup Chardonnay vinegar

1 small shallot, finely chopped

2 teaspoons Dijon mustard

1/2 cup olive oil

1 teaspoon white truffle oil


  1. 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:

Yield: approximately 1 cup
  1. Combine all ingredients in a bowl. Will keep stored in an airtight container for 6 months. 

Wild Mushroom Vinaigrette:

  1. 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.