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 zest
1 Tbsp. fresh chives, chopped
For salad: Spread salad greens into large salad bowl. Tear salmon into medium pieces and arrange on greens. Sprinkle asparagus, blueberries and chopped nuts throughout the bowl. Top with lemon zest.
For vinaigrette: In a jar with a lid, add all vinaigrette ingredients. Shake well. Stir ½ to ¾ of the dressing into the bowl. Plate individual salads chilled with the remaining dressing alongside.
PHOTO: CALIFORNIA ASPARAGUS COMMISSION