2cupsescarole in long thin strips or another sturdy lettuce
⅓cupManchego cheese shaved
⅓cupslivered almonds Toasted
¼cupparsley leafs
1Avocado cut into 6 wedges
1cupBoiled New Potatoes slicedoptional
3 - 5oz.pieces Salmon Filet Seasoned with salt and pepper
3Poached eggs can be a alternative to the salmon
Instructions
To start make the vinaigrette by mixing the first 6 ingredients together and then slowly adding the oil.
Next, shave the asparagus in long ribbons using a sharp vegetable peeler. Add escarole.
Now sear the salmon in a preheated pan , covered, skin side down. I usually cook the salmon 90% of the way on one side. Flip over and turn off heat , total cooking time about 7 minutes ,let rest.
To finish toss the salad with some of your vinaigrette. Then arrange all other ingredients on and around the salad. Drizzle a little more dressing over the top .