Salad Salmon Huon Panggang Kayu dan Radicchio

Bahan-bahan

• X4 150g Wood roasted Huon salmon portions
• SALAD
• 1-2 heads Radicchio (or witlof), leaves picked and washed
• 1 Punnet of Strawberries, halved
• 75g Goats cheese
• 1/2 White onion, thinly sliced
• 4 Radishes, thinly sliced
• 2 sdm Dried currants
• 2 sdm Toasted sunflower seeds
• 1/2 Bunch of fresh basil, leaves picked and washed
• DRESSING
• 1/2 Lemon, juiced
• 1/2 Orange, juiced
• 2 sdm Maple syrup
• 1 tbsp Balsamic vinegar
• Salt and pepper to taste

Metode

1. 1
   In a jar, add all the dressing ingredients, attach the lid and shake well to combine.
2. 2
   Using a large platter, arrange the radicchio leaves over ½ the plate.
3. 3
   Layer the onion, radishes and strawberries over the radicchio. Scatter the currants and sunflower leaves. Crumble over the goat’s cheese and tear the basil and place onto the salad.
4. 4
   Break up the Huon Wood Roasted Salmon and layer next to the salad.
5. 5
   Just before serving, add the dressing over the salad.
6. 6
   Mix all together to eat or serve a little of everything in a lettuce cup.