9 squab, deboned
9 tablespoons hot sweet mustard
3 tablespoons soy sauce
2 tablespoons sherry
2 tablespoons peanut oil
1 tablespoon honey
1 teaspoon Sea Star™ sea salt

DIPPING SAUCE:
4 tablespoons rice vinegar
4 tablespoons sherry
2 teaspoons sugar
2 tablespoons chopped mint
2 teaspoons minced ginger

VEGETABLES:
2 Asian cucumbers, shredded
3 green onions, thinly sliced lengthwise
1 head green leaf lettuce
2 carrots, shredded
1 bunch fresh mint

TO PREPARE: Preheat oven to 400 F. Cut each squab in half, be sure all the bones are out and remove excess skin. Mix mustard, soy sauce, sherry, peanut oil, honey and Sea Star™ sea salt. Coat squab and roast in oven until just done, about 15 minutes. For dipping sauce, combine ingredients and place in small ramekins on each plate.

TO FINISH: Place three lettuce leaves on each plate with the dipping sauce in the center of the plate. On each lettuce leaf place a pinch of cucumber, green onion, carrot and 1/2 of a roasted squab, then garnish each with mint leaves. Roll into packages and enjoy!