California Salmon Niçoise

Serves 2


2 skinned and grilled salmon filets
6 small Yukon gold and purple potatoes, halved and sautéed with 1 chopped shallot
3 oz. haricots verts, boiled
1 avocado, sliced
1 1/2 cups cherry tomatoes, halved
3 hard-boiled eggs, peeled and chopped
2 heads romaine lettuce
5 endives, leaves separated
1/8 cup pitted Niçoise olives
1/8 cup capers, drained
1/2 lemon to squeeze on salmon
Dried dill weed to taste

1/8 cup white wine vinegar
1/8 cup freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
1-2 fresh garlic cloves
1 teaspoon Dijon mustard
1 teaspoon freshly ground sea salt
1/2 teaspoon freshly ground black pepper


Mix all the salad ingredients in a large bowl until fully combined.

Serve salad with vinaigrette, enjoy with a Clos du Bois Pinot Noir.