• 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.