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Ca’ del Sole

4100 Cahuenga Blvd, Los Angeles, CA 91602, Stati Uniti

rcostellagrup@gmail.com

www.cadelsole.com

GRILLED SALMON WITH SPINACH SALAD, WILD BERRIES AND AGED BALSAMIC VINEGAR OF MODENA PGI

  • 7oz SCOTTISH SALMON

  • 2oz SPINACH SALAD

  • 3oz MIX BERRIES

  • 2.5oz RED DICED DELICIOUS APPLE

  • 2.5oz ROMA DICED TOMATOES

  • 1oz AGED BALSAMIC VINEGAR OF MODENA PGI

  • 0.5oz EXTRA VIRGIN OLIVE OIL

  • 2oz WALNUT

  • 2oz GOAT CHEESE

  • 1oz AGED BALSAMIC VINEGAR OF MODENA PGI SPRAY

 

PROCEDURE:

  • CUT THE SALMON INTO SLICES AND GRILL IT MEDIUM,

  • MIX THE SPINACH SALAD WITH BERRIES, APPLE, TOMATOES, WALNUT WITH 1oz OF BALSAMIC VINEGAR OF MODENA PGI AND THE EXTRA VIRGIN OLIVE OIL.

  • ONCE THE SALMON IS COOKED, PLACE IT ON THE PREPARED SALAD IN A PLATE.

  • 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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