Instructions: Pan Seared Squab: 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 thick slices.

Wild Mushroom Vinaigrette: 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 and pepper if necessary.

Aged Sherry Vinaigrette: 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: Place the chicory into a large bowl and toss with 1/4 cup of the Aged 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 Wild Mushroom Vinaigrette. Garnish with chives and diced peppers.

This recipe yields 4 servings.

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