From: Chef Lisa Hemenway, Fresh, Santa Rosa, CA. Yield: 4 entrée servings. 8 cups mixed salad greens, in small pieces 1 lb. salmon fillet, poached 1½ cups fresh asparagus sliced into 1-inch pieces 1 cup fresh blueberries ½ cup almonds or walnuts, toasted as needed for garnish, lemon zest Vinaigrette: 2 Tbsp/ fresh lemon juice ½ cup olive oil 2 Tbsp. white wine vinegar to taste, salt and pepper as needed for garnish, lemon ...
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