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Ca’ del Sole
GRILLED SALMON WITH SPINACH SALAD, WILD BERRIES AND AGED BALSAMIC VINEGAR OF MODENA PGI
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7oz SCOTTISH SALMON
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2oz SPINACH SALAD
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3oz MIX BERRIES
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2.5oz RED DICED DELICIOUS APPLE
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2.5oz ROMA DICED TOMATOES
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1oz AGED BALSAMIC VINEGAR OF MODENA PGI
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0.5oz EXTRA VIRGIN OLIVE OIL
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2oz WALNUT
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2oz GOAT CHEESE
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1oz AGED BALSAMIC VINEGAR OF MODENA PGI SPRAY
PROCEDURE:
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CUT THE SALMON INTO SLICES AND GRILL IT MEDIUM,
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MIX THE SPINACH SALAD WITH BERRIES, APPLE, TOMATOES, WALNUT WITH 1oz OF BALSAMIC VINEGAR OF MODENA PGI AND THE EXTRA VIRGIN OLIVE OIL.
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ONCE THE SALMON IS COOKED, PLACE IT ON THE PREPARED SALAD IN A PLATE.
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FINISH WITH THE GOAT CHEESE ON TOP AND USE THE REMAINING 1 oz OF BALSAMIC VINEGAR OF MODENA PGI WITH A SPRAY BOTTLE, SPRAY THE SALMON TO FINISH THE DISH.

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