Salmon With Vanilla-Black Pepper Vinaigrette

• 2 tablespoons davinci gourmet sugar-free vanilla syrup
• 2 tablespoons champagne vinegar
• 3 tablespoons canola oil
• 14 teaspoon black pepper
• salt
• 6 (6 ounce) portions salmon (fillets or steaks)
• 2 bunches arugula, washed and dried
• 2 ripe nectarines, pitted and cut into wedges
• 4 medium beets

1. Preheat the oven to 400 degrees.
2. Toss the beets in a little oil, salt, and pepper and wrap in foil.
3. Roast until soft in the center when pierced with a knife, about 1 hour.
4. When the beets are cool enough to handle, peel and cut into wedges.
5. In a small bowl, combine the Da Vinci Gourmet Sugar Free Vanilla Syrup with the champagne vinegar.
6. Slowly whisk in the oil.
7. Season with the salt and pepper.
8. Cook the salmon as you like (grill, broil, or saute).
9. In a bowl, combine the beet wedges, arugula, and nectarines and toss with the vanilla-black pepper vinaigrette.
10. Top the fish with the salad.

gourmet sugar, champagne vinegar, canola oil, black pepper, salt, salmon, bunches arugula, nectarines, beets

Taken from www.food.com/recipe/salmon-with-vanilla-black-pepper-vinaigrette-282263 (may not work)