Salmon With Vanilla-Black Pepper Vinaigrette

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Toss the beets in a little oil, salt, and pepper and wrap in foil.

3. 3

   Roast until soft in the center when pierced with a knife, about 1 hour.

4. 4

   When the beets are cool enough to handle, peel and cut into wedges.

5. 5

   In a small bowl, combine the Da Vinci Gourmet Sugar Free Vanilla Syrup with the champagne vinegar.

6. 6

   Slowly whisk in the oil.

7. 7

   Season with the salt and pepper.

8. 8

   Cook the salmon as you like (grill, broil, or saute).

9. 9

   In a bowl, combine the beet wedges, arugula, and nectarines and toss with the vanilla-black pepper vinaigrette.

10. 10

    Top the fish with the salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.