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Baby Organic Greens With Grilled Squab And Black Olive Vinaigrette Recipe

by Global Cookbook

Ingredients

2 x squab, halved, de-boned 1 x salt and pepper 5 Tbsp. balsamic vinegar 1 tsp Dijon mustard

1/2 c. extra virgin olive oil, cool-pressed 5 Tbsp. minced pitted black olives 2 Tbsp. minced parsley     mixed greens, for every guest

Directions

1. Season squab with salt and pepper. Grill squab skin side down and cook to medium, about 12 min. Set aside.
2. Whisk vinegar and mustard slowly adding extra virgin olive oil. Add in minced olives and parsley. Season with salt and pepper and arrange greens on plate.
3. Place hot squab on salad and drizzle vinaigrette over and around squab.

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