Salmon With Vanilla-Black Pepper Vinaigrette

"This unusual combination is dynamite (and healthy)! For a special occasion, try this with Maine lobsters."
 
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Ready In:
1hr 10mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Preheat the oven to 400 degrees.
  • Toss the beets in a little oil, salt, and pepper and wrap in foil.
  • Roast until soft in the center when pierced with a knife, about 1 hour.
  • When the beets are cool enough to handle, peel and cut into wedges.
  • In a small bowl, combine the Da Vinci Gourmet Sugar Free Vanilla Syrup with the champagne vinegar.
  • Slowly whisk in the oil.
  • Season with the salt and pepper.
  • Cook the salmon as you like (grill, broil, or saute).
  • In a bowl, combine the beet wedges, arugula, and nectarines and toss with the vanilla-black pepper vinaigrette.
  • Top the fish with the salad.

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