Grilled Salmon & Butter Lettuce Salad with Pomegrante Molasses Dressing Recipe

• Dressing:
• 2 Tb orange muscat champagne vinegar
• 2 Tb pomegranate molasses
• 2 Tb orange juice
• 8 oz extra virgin olive oil
• 1 pinch Kosher salt
• 1 Tb honey, optional
• Salad:
• 2 oz pea tendrils, a couple of small handfuls
• 8 oz butter lettuce, cleaned and torn
• 2 oz enoki mushrooms, stemmed and seperated
• 1 avocado, seeded; skinned, quartered and placed in lemon water until assembly.
• 2 persimmons, skinned and cut into large chunks. I used Fuyu.
• 6 asparagus spears, trimmed and stems peeled
• 1/4 cup dried cherries
• 1/2 cup Feta cheese, crumbled
• 2 oz candied pecans
• Protein:
• 12 oz salmon fillet; skinned and pin bones removed
• Sumac
• Zatar
• Aleppo pepper
• Dill

Directions