Active Time: 35 MIN
Total Time: 45 MIN
Serves: 2
Ingredients
Squab:
- 4 King Cal Squab Breasts
- 1 Tbsp. olive oil
- Salt & pepper to season
Salad:
- 4 c. mixed baby greens
- 1 apple, cored and sliced thinly
Dressing for Apple Pecan Salad:
- 1/4 c. vinegar
- 3/4 c. olive oil
- 2 tbsp olive oil set aside
- 4 tbsp chives
- 2 cloves of garlic (saute garlic for about a minute at med heat until softened)
- 1 tsp. Chia seeds
- Salt to taste
Pecans:
- 2 c. pecans
- ⅓ c. maple syrup
- 1 tsp kosher salt
How to Make It
Step 1: Dressing
Combine all ingredients in a blender and until emulsified.
Step 2: Pecans
2 c. pecans
⅓ c. maple syrup
1 tsp kosher salt
In a mixing bowl toss the pecans with maple syrup and season with salt.
Line a baking sheet with parchment paper and spread the coated pecans evenly and bake for 20 minutes.
Remove pecans from the oven and place the baking sheet on a cooling rack until cooled.
The pecans will come out of the oven sticky, but will harden as they cool.
Step 3: Prepare Squab
Season the squab breasts and saute skin-side down in a large pan with olive oil until medium rare, about 3 min each side. Remove from the heat and allow them to rest before slicing.
Step 4
Toss everything together and serve with Squab on top.