West Coast Salad Niçoise

This was my second year attending Le diner En Blanc in Victoria, BC.  This is my kind of event as it is basically a giant picnic where people come together to eat and enjoy an evening of food and fun.  This year I decided to do a West Coast twist to the Classic French Salad Niçoise.  It was simple, elegant and delicious perfect for the occasion.  I used fresh greens and edible flowers from my garden and grilled local Salmon.

West Coast Nicose Salad (2 servings)
- 150g salmon (Approx)
- Black olives
- 1 avocado
- 3 cups fresh greens (arugula, spinach and kale)
- Edible flowers (starflowers, nasturtiums, calendulas)
- 1/4 cup Pecans
- Goat cheese
- 1 cup baby potatoes
- Rosemary and thyme
- 2 Tbsp olive oil

Vinaigrette:
- Lemon or white balsamic
- Olive Oil

Step #1
Preheat oven to 400 degrees.  Line baking dish with aluminum foil.  1/2 baby potatoes and place in dish with fresh herbs and olive oil.  Bake for 15 minutes or until golden brown.  If needed  broil potatoes for 2 minutes at the end to brown.

Step #2
Season Salmon with olive oil and salt, pepper and desired herbs.  Place on seasoned Grill (brush with olive oil) and cook on medium heat for 10-15 minutes until salmon flakes.  Do not over cook salmon!  Set aside and let cool if packing for a picnic.  Otherwise serve warm with salad.

Step #3
Arrange greens, fresh herbs and edible flowers on 2 plates.  Add starflowers (or other edible flowers), black olives, sliced avocado, potatoes and salmon.  Drizzles with olive oil and lemon or balsamic.

Enjoy.  Best served with a good date....good wine and feel free to have a little fun!