Bonefish Grill Salmon and Asparagus with Citrus Vinaigrette

Serves 4

12 fresh asparagus spears
4 6-ounce portions salmon filet
12 ounces mixed field greens
2 ounces sun-dried tomatoes, julienned
Citrus Vinaigrette, to taste (see recipe below)
6 ounces crumbled feta cheese
4 tablespoons toasted pine nuts

Blanch the asparagus in salted boiling water until crisp-tender, about 3 minutes. Drain and refresh in cold water; drain and pat dry. Heat grill to high. Lightly oil the grill grate. Grill salmon 5 minutes on each side, or until done to you liking. Toss field greens together with sundried tomatoes and citrus vinaigrette to taste. pile greens in the center of each plate. Toss the cooked asparagus spears with citrus vinaigrette and divide among the plates. Sprinkle with feta cheese. Top with grilled salmon and toasted pine nuts.

Citrus Vinaigrette
Makes 1 cup
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 tbsp orange juice
3/4 tsp freshly grated orange zest
3/4 tsp freshly grated lemon zest
1/2 tbsp red wine vinegar
3/4 tsp worcestershire sauce
1 tbsp dijon mustard
1 tbsp light brown sugar
1 clove garlic, minced
1/2 tbsp minced green onions
salt and freshly ground black pepper, to taste
1/2 tbsp fresh, chopped Italian parsley
1/2 tablespoon fesh, julienned basil leaves
1/2 tbsp fresh, chopped cilantro leaves
3/4 cup extra-virgin olive oil
Combine all ingredients except for the oil in a glass or stainless steel bowl.  Whisk well. Allow mixture to rest for 15 minutes. Slowly whisk in oil, pouring it in a steady stream and whisking continuously to make an emulsion. Enjoy!