This elegant entree is fresh and light, the perfect savory dish to serve at a Mother's Day tea
Downloads:Salmon and Roast-Peach Salad
8 peaches, peeled, pitted, and sliced or quartered
1 recipe Peach Balsamic Vinaigrette
(see Download for recipe), divided
2 (8-ounce) packages spring mix lettuces
1 recipe Lapsang Souchong Salmon
(see Download for recipe)
• Preheat oven to 350°.
• Place peaches on a rimmed baking sheet. Brush with 1 cup Peach Balsamic Vinaigrette.
• Bake for 10 minutes. Set aside to cool slightly.
• Divide spring mix lettuce among plates. Top each serving with a salmon fillet. Divide roasted peaches among plates. Drizzle with 1 cup vinaigrette, and serve remaining 1 cup vinaigrette on the side.
• Garnish with microgreens, if desired.