Grilled Peach & Goat Cheese Salad with Candied Salmon and Haskap Vinaigrette

Haskap Vinaigrette Ingredients
1 large navel orange, juiced
1 shallot, finely minced
1/3 cup Haskap juice
2 tbsp maple syrup
1 tbsp Dijon mustard
1 bulb of garlic, minced
Pinch of salt

Instructions:
1. Add all ingredients to a mason jar or other airtight container and shake well.

2. Chill for 30 minutes before serving.

N.B. It stays good in the fridge for 2 weeks.

Grilled Peach & Goat Cheese Salad with Candied Salmon Ingredients:
Spinach
Mixed greens
1/2 red onion, sliced
1/3 cup cherry tomatoes, whole
1/3 cup fresh blueberries
1/3 cup walnuts
Goat cheese, broken up into big chunks
Salt & pepper to taste
8 oz salmon filet, sliced lengthwise into 2x 4 oz servings

Instructions:
1. Preheat the oven to 400 degrees.

2. Place the Salmon in tin foil and season with salt, pepper, and juice from half an orange. Wrap the salmon and bake for 12 minutes.

3. Next, prepare the dressing if you don't have some premade. (see Haskap dressing recipe above). Refrigerate while prepping the salad.

4. In a large bowl, add spinach and mixed greens first, followed by red onion, tomatoes, walnuts, goat cheese and blueberries.

5. Add oil and preheat an indoor grill.

6. Place peach wedges on the grill and press down gently to achieve quick grill marks. Grill for about a minute, then remove and place in a salad bowl. (If using an outdoor grill for peaches, use bigger slices and cut into smaller slices afterward)

7. After the salmon has baked for 12 minutes, open the tin foil and squeeze the juice from the orange over the top once more before returning it to the oven on broil. Broil for 2 minutes or until the desired doneness is achieved.

8. Plate up your salad, add a piece of salmon to each plate, drizzle Haskap vinaigrette and enjoy!