4 (4 to 5 ounce) squab breasts |
salt |
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 |
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 |
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 |