Wild Salmon w/ Frisée and Green Salad, Fire-Roasted Corn, Goat Cheese, Quinoa, Prosecco-Dijon Vinaigrette (for 1)
This lovely summer dinner salad starts with roasted wild-caught salmon fillets (yum) with fresh lemon and melted butter, then blast chilled and served over a chopped green salad with tangy frisée greens and Romaine along with fire roasted corn, cherry tomatoes, shredded carrots, quinoa, and crumbled goat cheese. Our elegant housemade Prosecco-Dijon Vinaigrette (prosecco white wine vinegar, olive and canola oil, shallots, Dijon mustard, seasonings) appears on the side.
“Frisée is a member of a group of bitter, leafy vegetables that includes radicchio, escarole, and Belgian endive. Also known as curly endive, frisée heads are thick and bushy with lacy, frazzled stems.”
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