Smoked Salmon Salad with Peach Ginger Vinaigrette

Suki Otsuki / Owner & Chef, Four Dimensions Retreats, Dallas, TX.

For the Smoked Salmon Salad:
1 lb. prepared cured or smoked salmon
3 oz. Peach Ginger Vinaigrette
2 heads chicory or frisee
1 pint mixed heirloom cherry tomatoes
1 avocado
2 peaches
1 sprig green onion
Method for the Smoked Salmon Salad:
1. Combine all ingredients into a bowl and top with Peach Ginger Vinaigrette.
For the Peach Ginger Vinaigrette:
1 oz. The Perfect Purée Peach Ginger blend, thawed
3 oz. fresh squeezed lemon juice
1 clove garlic
1 cup California olive oil (or other high-quality oil)
2 tsp. honey
Salt to taste
Method for the Peach Ginger Vinaigrette:
1. Finely mince or pound garlic in mortar and pestle.
2. Whisk all ingredients together until emulsified.

Try a sample of Peach Ginger blend

Complimentary samples are for foodservice & manufacturing professionals only.