Baby organic greens with grilled squab and black olive vinaigrette

Preparation time is 20 minutes.

Ease of preparation is easy.

Yield: 4 servings

Ingredients

• 2 squabs halved and de-boned
• salt & pepper
• 5 tablespoons balsamic vinegar
• 1 teaspoons dijon mustard
• ½ cup olive oil, cold pressed
• 5 tablespoons chopped, pitted black olives (kalamata)
• 2 tablespoons chopped parsley
• Mixed greens for four

Directions

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