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1
To make the salad, heat the oil in a large skillet over medium heat.
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2
Add the mushrooms and saute until soft, about 10 minutes.
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3
Stir in the red pepper, corn, vinegar and salt.
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4
Set aside to cool.
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5
To make the potatoes, preheat the oven to 475 degrees.
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6
Place the potatoes on a baking sheet and lay the bacon strips over them.
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7
Roast for 15 minutes.
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8
Turn the potatoes over and place the bacon back over the top.
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9
Roast until tender and browned, about 15 minutes longer.
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10
Dice the bacon strips and set aside.
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11
Meanwhile, to make the squab, place the nuts, herbs, salt, pepper and butter in a small bowl and stir into a smooth paste.
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12
Gently run your finger between the squab skin and breasts to make pockets.
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13
Stuff the pockets with the nut mixture.
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14
Heat a large cast-iron skillet on high heat until almost smoking.
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15
Place the squab in the skillet breast side down, lower the heat to medium, weight the squab with a heavy pan and cook for 6 minutes.
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16
Turn the squab, weight again and cook for 6 minutes.
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17
Turn the squab again and cook for 2 minutes; meat should be medium-rare.
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18
To assemble, toss the arugula into the salad and divide among 4 plates.
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19
Place 2 squab halves over each salad.
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20
Season the potato sticks with salt and lean them up in a circle around the squab.
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21
Garnish with the bacon and serve immediately.
