1 pack Arugula
1 Head Endive, chopped
8 Strawberries sliced
1 Avocado, sliced
½ Cup Goat cheese, crumbled
2 Filets of salmon, grilled
¼ Red Onion, thinly sliced
Candied Pecan Halves (Recipe Below)
1 C Sugar
½ Tsp Cinnamon
1 Tsp Salt
1 Egg white beaten
1 Tbsp Water
1 Lbs Pecan halves
2 Tbsp Dry white wine
2 Tbsp lemon juice
½ Tsp honey
½ Tsp mustard
½ Tsp salt
¼ Tsp Ground Pepper
4 Tbsp Extra-virgin olive oil
DIRECTIONS
White Wine Dressing
Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
Candied Pecans
Preheat oven to 250F.
Mix sugar, cinnamon, and salt together in a bowl. Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture.
Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
Grilled Salmon
Preheat the grill to high.
Brush the salmon on both sides with 1 teaspoon oil and lightly season the flesh side with black pepper.
Put skin-side up on a lightly oiled baking tray. Grill the salmon for 8 minutes, or until just cooked through. Carefully peel off and discard the skin from each fillet and place on top of the salads.
Salad
In a large bowl combine arugula, endive, onion. Split greens and onions onto 2 to 4 plates, top with sliced strawberries, sliced avocado, crumbled goat cheese and a few pecans. Place ½ of a salmon filet on top of the greens and drizzle dressing on top.
Originally published in The Wine Cellar, August 2017.
