| | Vinaigrette: |
| 1 tbsp | Finely chopped shallots |
| 3 tbsps | Red wine vinegar |
| 2 tsps | Dijon mustard |
| 2 tbsps | Olive oil |
| | Grilled salmon: |
| 4 | Salmon fillets |
| 1 tbsp | Olive oil |
| | Baby greens salad: |
| 8 cups | Baby greens |
| 1 cup | Peas |
| 1 pound | Small potatoes, boiled and halved |
Vinaigrette:
1. Place the shallots, vinegar and mustard in a small mising bowl and whisk to combine. Continue whisking and slowly add olive oil. Season with salt and pepper.
Grilled salmon:
1. Preheat the grill to medium high.
2. Brush with olive oil and season with salt and pepper.
3. Grill the salmon on both sides until it is cooked through, about 4-6 minutes per side. Transfer to a cutting board to cool.
Baby greens salad:
1. Slice the salmon into strips and place them ina mixing bowl. Add the peas, new potatoes and half of the vinaigrette. Gently toss to coat the salmon and vegetables.