INGREDIENTS
1/3
cup White Balsamic Vinegar
1/4
cup Fresh Lemon Juice, About 1 Lemon
1
clove Shallot, Finely Chopped
1/2
teaspoon Dill
3
leaves Basil, Finely Minced
1/2
teaspoon Salt or to taste
1/2
teaspoon Pepper, Fresh Ground
1
cup Extra Virgin Olive Oil
1
pound Baby Potatoes, Sliced In Half
1 1/4 lb
Salmon Fillet
1/2
teaspoon Dill
1/4
teaspoon Thyme
1/2
teaspoon Pepper
1/2
teaspoon Salt
3
tablespoons Extra Virgin Olive Oil
1
pound Fresh Asparagus, Washed and Woody Bottoms Removed
1
pound Baby Mixed Salad Greens, Washed and Dried
3
whole Hard Boiled Eggs, Sliced
1
pound Baby Tomatoes
1/4
whole Red Onion, Sliced Thin
1/2
cup Nicoise or Kalamata Olives, Drained
1/3
cup Capers, Drained