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Smoked Salmon on Endive Spears with a L'arte EVOO & Balsamic Caper Vinaigrette

INGREDIENTS:
  • 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!

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