- 1/4 cup hearty red wine
- 2 tbsp balsamic vinegar
- Finely grated zest and juice of 1 orange
- 8 squab breasts
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 tbsp butter
- 2 shallots, sliced
- 3 oz (85g) slab bacon, rind discarded, cut into sticks
- 8 slices rustic bread
- 2 tbsp Dijon mustard
- 4 oz (115g) mache (lamb's lettuce)
- For the marinade, combine the ingredients in a zippered plastic bag. Add the squab, and refrigerate for at least 8 hours.
- Remove the squab from the marinade and reserve. Season the squab with salt and pepper. Heat 1 tbsp of the oil in a large frying pan over medium heat. Add the bacon and cook, stirring, about 5 minutes, until golden. Stir in the shallots and cook for 2 minutes more. Transfer to a plate and tent with aluminum foil.
- Melt the butter over medium-high heat. Add the squab and cook, turning once, for 5 minutes, or until golden on both sides. Meanwhile, brush the bread slices with the remaining oil and toast until golden. Spread with the mustard.
- Transfer the squab to the plate and tent with foil. Pour the reserved marinade into the pan, bring to a boil, and cook about 5 minutes, or until reduced by half.
- Cut each squab breast in half diagonally Divide the mâche among 4 dinner plates. Top each salad with a slice of toasted bread, 4 breast portions, and the lardon and shallot mixture. Drizzle with the reduced marinade and serve at once.