Yeild: 5 servings

5    ounces salmon, fillets
1/2    cup asiago cheese, shredded
1    pinch salt & black pepper
6    cups spinach, fresh
3    tablespoons pine nuts, toasted
1/2    tablespoon lemon juice
1    tablespoon Worcestershire sauce
1/2    cup red wine vinegar
1/2    cup sugar
1/2    cup dijon mustard

Procedure:

• Prepare your Wood Oven to 650°F with White Oak Logs
• Place salmon fillets in a baking dish, sprinkle with salt & pepper, dust evenly with cheese & bake for 15 minutes or until salmon is medium well.
• For the Dressing: Combine all ingredients in a mixing bowl to wisk
• To Plate: Heat dressing in a small sauce pan to a slight simmer & turn off. Gently toss with warm dressing & place leaves in the center of a 6 warm plates. Place salmon directly on top of the spinach leaves & sprinkle with pine nuts. A little extra dressing is nice to have around the greens to eat with the salmon.

Submitted by Jeff Strahl, Executive Chef, Glen Oaks Country Club, West Des Moines, Iowa