A refreshingly light entree with smoked salmon, corn, and avocado that is ideal for those warm summer nights.
½ lb smoked salmon, cut into chunks
2 ears white corn, cooked and cut off the cob
1 avocado, peeled and sliced
1 medium spring onion, sliced on the bias
2 Tbsp Round Pond Sangiovese-Nebbiolo Blend Red Wine Vinegar
1 Tbsp balsamic vinegar
1 head butter lettuce, washed and dried
1 small shallot, minced
¼ tsp tarragon, minced
6 Tbsp Round Pond Meyer Lemon Olive Oil
Pinch of salt
For the vinaigrette
In a small bowl whisk together all ingredients except the olive oil. Slowly whisk in Meyer Lemon Olive Oil.
Toss together the smoked salmon, corn and spring onion. Drizzle with some of the vinaigrette and toss to coat. In a small bowl toss the butter lettuce with some of the vinaigrette. Divide the butter lettuce equally onto 4 salad plates. Mound equal portions of the smoked salmon/corn mixture on top. Arrange avocado slices over the top.
Recipe by Chef Jeffrey Bernys, Napa Valley