Apricot Salmon Salad
- 4 (4 oz.) salmon fillets
- - salt and pepper, to taste
- 12 cups baby mesclun greens
- 1 1/2 cups Bluefin Bay Apricot Vinaigrette Dressing, divided
- 1 cup shredded fontina cheese
Season salmon with salt and pepper. Bake in a preheated 350° oven until no longer pink in the center (about 10 min.). While salmon is baking, toss greens with 1 cup dressing; distribute evenly on 4 dinner plates. Place hot fillets on lettuce beds; drizzle with remaining dressing and top with cheese.
Recipe courtesy of Bluefin Bay Specialty Dressings.