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Ingredients

4 Salmon fillets 4 - 5oz. each, hot smoked, lightly flaked
5-6 oz. Petite lettuces
1/2 cup Baby grape or Bryan tomatoes, halved
1 T. Pinenuts, toasted

Mustard Vinaigrette

1 1/2 tsp. Dijon mustard
1 T. Balsamic vinegar
1/2 tsp.Fresh basil, minced
1/2 tsp.Chives, minced
1/2 cup Olive oil, extra virgin
Salt to taste
Fresh ground black pepper to taste

Method
Whisk Dijon mustard, balsamic vinegar, basil, and chives together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated, reserve. Lightly flake smoked salmon fillets and reserve one half. Place greens, flaked salmon and halved grape tomatoes in a mixing bowl, and add some Mustard Vinaigrette. Season with salt and fresh ground black pepper. Gently toss and portion onto chilled serving plates. Top each portion with reserved flaked smoked salmon and pinenuts. Serve immediately.

Chef Larry's Notes
Hot smoked salmon is available at many specialty food stores and seafood markets. Other smoked fish such as tuna and whitefish may be used in this recipe. Griled salmon may also be used in place of hot smoked salmon.

Makes 4-6 Servings