INGREDIENTS

4 Wild boar rack chops, approx. 12 oz each
1 tsp Vegetable oil
Kosher salt and fresh cracked pepper

PIMENTO BUTTER

3 tbsp. butter, room temperature
2 tsp. minced shallot
1 tsp. good quality smoked paprika

1/2 tsp. dijon mustard
1. tsp. fresh thyme picked
1/4 tsp. ground black pepper
1/4 tsp. kosher salt

A LA GREQUE DRESSING

4 tbsp. Tomato paste
4 tbsp. Extra virgin olive oil
2 tbsp. Sherry vinegar
1 tbsp. Honey
1 tsp Thyme picked
Kosher salt and fresh ground pepper, to taste

A LA GREQUE SALAD

1/2 lb baby cucumber, sliced in coins
1/2 lb cherry tomatoes, cut in half
2 pieces Cubanella peppers, sliced in rings
1 red onion, sliced thinly
4 sprigs fresh oregano, picked
4 sprigs Italian parsley, picked
20 pieces Greek olives

METHOD

PIMENTO BUTTER

1. Mix all ingredients in small bowl until blended.
2. Can be made 2 days ahead; chilled. Use at room temperature

A LA GREQUE SALAD

1. In a medium sized mixing bowl, mix all salad dressing ingredients in a bowl to combine.
2. Add all other salad ingredients into the vinaigrette and allow to marinate for up to two hours.

WILD BOAR CHOPS

1. Pre-heat a plancha or large frying pan to medium-high heat.
2. Season your wild boar chops with salt and pepper. Place a bit of oil in the pan and sear chops until golden brown; approximately 5 minutes per side. 
3. Arrange your salad on a platter and place your wild boar chops on top of salad. Place a healthy dollop of pimento butter on top of each chop to allow to melt a little while resting on top.
4. Serve and enjoy!