Ingredients
The vinaigrette:
- 2 shallots, peeled and minced
- 2 teaspoons Dijon mustard
- 4 teaspoons apple-cider vinegar
- ¼ cup olive oil
- 1 teaspoon salt
- Freshly ground pepper to taste
The salad:
- 6 slices bacon, cut into 1/2-inch cubes
- 6 squab breasts
- Salt and freshly ground pepper to taste
- 4 cups torn spinach leaves
- 1 cup shelled chestnuts
- Nutritional Information
Nutritional analysis per serving (4 servings)
605 calories; 38 grams fat; 9 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 40 grams protein; 165 milligrams cholesterol; 1010 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Place the shallots in a small bowl. Whisk in the mustard and the vinegar. Whisking constantly, slowly drizzle in the olive oil. Season with the teaspoon of salt and pepper to taste. Set aside.
- Place the bacon in a large skillet over medium heat. Cook until it is browned and slightly crisp. Remove with a slotted spoon and wrap in paper towels to drain and keep warm. Set aside. Pour off most of the fat. Add the squab breasts and sear until nicely browned on the outside and medium-rare in the center, about 1 1/2 minutes per side. Season with salt and pepper. Set aside.
- Place the spinach leaves in a large bowl. Place the viniagrette in a small saucepan over low heat and whisk constantly until the mixture is warmed. Pour the vinaigrette over the spinach and toss to coat well. Season lightly with salt and pepper. Place a clean medium-size skillet over medium heat until hot. Add the chestnuts and cook, tossing from time to time, until hot. Slice the squab breasts on the diagonal into thin slices. Divide the spinach among 4 plates. Fan the squab slices over the spinach. Arrange the bacon and chestnuts around the squab and serve.
20 minutes
Dining and Cooking