Watercress, Endive and Strawberry Salad with Gravlax and a Blood Orange Vinaigrette

1. 1

   Set an 8-inch saute pan over medium heat and add the olive oil.

2. 2

   Once the oil is hot, add the shallots and cook, stirring often for 1 minute.

3. 3

   Add the garlic and orange zest to the pan and continue to cook for 30 seconds.

4. 4

   Pour the orange juice into the pan and raise the heat to high.

5. 5

   Bring to a boil and allow the juice to reduce by 3/4, about 8 minutes.

6. 6

   (The mixture should be thick and syrupy.)

7. 7

   Pour the warm orange mixture into a medium bowl, and add the mustard, honey and vinegar.

8. 8

   Season with the salt and pepper and whisk to blend.

9. 9

   Stir vigorously and slowly drizzle the oil into the bowl as you whisk.

10. 10

    Set the vinaigrette aside as you prepare the salad.

11. 11

    Arrange 2 ounces of salmon on each of 4 salad plates.

12. 12

    In a large bowl, combine the watercress and endive.

13. 13

    Season with salt and pepper, and drizzle 5 to 6 tablespoons of the vinaigrette over the salad.

14. 14

    Use your hands or a pair of tongs to toss the salad, making sure that everything is well blended.

15. 15

    Place 4 to 5 asparagus spears on each plate, forming a box shape.

16. 16

    Place the salad mixture inside each asparagus box and arrange the strawberries around the plate.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.