Maple-Pesto Salmon Salad With Raisins and Pine Nuts

• 3 tablespoons white balsamic vinegar (I used apple cider vinegar)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup
• 2 teaspoons prepared basil pesto
• 13 thin asparagus spears, blanched (may lightly steam)
• 1 cup golden raisin
• 1 (7 3/4 ounce) can hearts of palm, drained and coarsely chopped
• 2 tablespoons prepared basil pesto
• 2 tablespoons maple syrup
• 1 teaspoon apple cider vinegar
• 1 lb salmon steak, divided into 4 pieces
• 4 large lettuce, leafs
• 2 tablespoons toasted pine nuts (pignoli)

1. For the salad: Whisk vinegar, olive oil, maple syrup and pesto together in bottom of a large mixing bowl.
2. Cut asparagus spears into 1-inch pieces and add to bowl with raisins, hearts of palm and basil.
3. Toss to coat and combine.
4. Cover and chill for at least 1 hour.
5. For the fish: Mix together marinade of pesto, syrup, and vinegar.
6. Place fish in a plastic bag and pour marinade over top.
7. Allow to marinate at least 30 minutes (I did 3 hours).
8. Quickly grill or broil salmon, 5 minutes on each side, or until done to your liking.
9. Place one lettuce leaf on each of 4 individual salad plates.
10. Divide chilled salad and spoon on top.
11. When fish is cooked, place 1 piece of salmon on top of each salad.
12. Sprinkle with pine nuts and serve.
13. **NOTE: this is even better served with extra vinaigrette on the side for dipping!

white balsamic vinegar, extra virgin olive oil, maple syrup, basil pesto, thin, golden raisin, hearts of palm, basil pesto, maple syrup, apple cider vinegar, salmon steak, leafs, nuts

Taken from www.food.com/recipe/maple-pesto-salmon-salad-with-raisins-and-pine-nuts-355671 (may not work)