with Mango and Crispy Leeks

Yield: 6 Servings

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, seeded and cubed
• 1 tablespoon chopped fresh parsley
• 1 mango, peeled and cubed
• 5 plum 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. In a deep pot, heat the peanut oil over medium high heat Fry the leeks by adding to the oil a handful at a time, until golden. With 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 each 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 the 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.