Smoked Salmon on Endive Spears with a L'arte EVOO & Balsamic Caper Vinaigrette
INGREDIENTS:
INGREDIENTS FOR THE VINAIGRETTE:
PREPARATION:
1. Cut end off endive leave, separate leaves.
2. Cut smoked salmon into strips that will fit fully into the endive leaves.
3. Combine all the ingredients to make the vinaigrette, which will be thick.
4. Put salmon onto endive leaves, drizzle with vinaigrette, serve and enjoy!
- Smoked salmon, thinly sliced
- Endive leaves
INGREDIENTS FOR THE VINAIGRETTE:
- 4 tablespoons finely minced yellow onions
- 2 tablespoons of finely chopped capers
- 1 tablespoon of finely chopped parsley
- 2 tablespoon L'arte white balsamic
- 2 tablespoon L'arte EVOO
- 1/2 tsp of Dijon mustard
- Salt and Pepper to taste
PREPARATION:
1. Cut end off endive leave, separate leaves.
2. Cut smoked salmon into strips that will fit fully into the endive leaves.
3. Combine all the ingredients to make the vinaigrette, which will be thick.
4. Put salmon onto endive leaves, drizzle with vinaigrette, serve and enjoy!