• 1 bag or 2 bunches fresh spinach – washed and dried
  • 2 endives
  •   confit of salmon
  • 4 tomatoes – cut into 8th
  • ¾ c. raspberry vinaigrette
  •   pepper to taste
  •   edible flowers – optional


Toss spinach with raspberry vinaigrette reserving a small amount to drizzle later
Arrange 4 endive leaved in salad bowl with tips sticking up around bowl
Place spinach in middle of endive leaves
Arrange tomato wedges between endive leaves around spinach
House cured salmon
Sprinkle with fresh ground pepper
Garnish with edible flowers

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