Yield: Serves 6

Ingredients

• 1 cup peanut oil
• 1 leek, white part only, finely julienned
• 1/2 pound mixed salad greens
• Champagne Vinaigrette
• 12 baby white potatoes, boiled, peeled, and halved
• 1 bunch asparagus, trimmed and blanched 5 minutes
• 1/4 pound haricot verts, trimmed and blanched
• 1 ripe avocado, peeled and cubed
• 1 tablespoon chopped fresh parsley
• 1 mango, peeled and cubed
• 5 roma tomatoes, seeded and cubed
• 2 shallots, diced
• Salt and freshly ground pepper
• Eighteen 1/4-inch strips center-cut salmon fillet

Instructions

1. Preheat the broiler.

2. Heat the peanut oil in a deep potover medium-high heat. Fry the leeks, a handful at a time, until golden. With a slotted spoon, transfer the leeks to paper towels to drain.

3. Place the salad greens in a large bowl and drizzle with all but 2 tablespoons of Champagne Vinaigrette. Toss well and season with salt and pepper to taste.

4. Prepare the plates by dividing the salad and placing a high mound in the center of the 6 plates. Place potatoes around the edges. Arrange the asparagus spears and haricot verts upright, leaning against the salad. Sprinkle the salad and plate with avocado, parsley, mango, tomato, shallots and pepper to taste.

5. Season the salmon all over with salt and pepper to taste. Broil one minute, being careful not to overcook. Brush the salmon lightly with the remaining vinaigrette and place 3 pieces on each salad, in an upright position. Top each with a nest of crisp leeks. Serve immediately.

Champagne Vinaigrette

• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1/8 cup champagne vinegar
• 1/4 cup olive oil
• 1/4 cup truffle oil
• Salt and freshly ground pepper

Instructions

In a metal bowl, whisk together the mustard, lemon juice, vinegar, and oils. Season with salt and pepper to taste.

Note: Salad dressings can be made up to 1 week in advance and refrigerated for later use.