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1
Season breasts with salt and pepper on both sides.
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2
Heat oil in a large saute pan over high heat.
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3
Place the breasts, skin-side down and sear until golden brown, about 2 to 3 minutes.
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4
Turn the breasts over, reduce heat to medium and continue cooking for 3 to 4 minutes for medium-rare doneness.
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5
Remove and let rest for 5 minutes.
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6
Slice each breast on the bias into 1/2-inch th
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7
Heat oil in a large saute pan over high heat.
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8
Season mushroom with salt and pepper to taste and saute until golden brown and dry.
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9
Remove to a bowl.
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10
Blend vinegar and shallot in a blender until smooth.
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11
Slowly drizzle in the oil until emulsified.
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12
Add the honey and season with salt and pepper to taste.
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13
Pour the vinaigrette over the sauteed mushrooms, drizzle with white truffle oil and mix to combine.
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14
Re-season with salt
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15
Whisk together the vinegar, mustard and honey in a medium bowl.
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16
Slowly whisk in the olive oil and season with salt and pepper to taste.
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17
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
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18
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.
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19
Divide the cheese among 4 plates.
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20
Place the sliced squab breast on each of the 4 plates and drizzle with some of the mushroom vinaigrette.
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21
Garnish with chives a
