| Salmon Artichoke Salad |
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For the vinaigrette:
1/4 cup champagne vinegar
1 TBS honey
1/2 cup light-flavored extra virgin olive oil
3 large fresh artichoke hearts, cleaned, cooked and finely diced
1/4 cup finely diced red bell pepper
1/8 cup finely diced sweet onion
Salt and pepper
For the salad:
Leftover salmon
Mixed greens
Tomatoes
Cucumbers
Chilled asparagus
Artichoke hearts
Shredded carrot
Cracked pepper medley
For the vinaigrette: Whisk the honey and vinegar together, adding the olive oil in a steady stream while whisking, until emulsified (blended). Add the artichoke, red pepper and onion. Season to taste with salt and pepper.
For the salad: If the leftover salmon is fairly plain, break fish gently and drizzle with lemon juice and sprinkle with pepper. Leave out so it can come to room temperature. Arrange veggies on a platter or individual plates and top with salmon. Drizzle with vinaigrette and serve with crusty bread.
