Salmon Lox “Bruschetta”

Salmon Lox “Bruschetta”

burrata, heirloom tomato, micro basil, broken balsamic vinaigrette

Serves 2 as appetizer
 2 ounces salmon lox, roll slices as pictured
 1 heirloom tomato, sliced thin
 one 4 oz. ball burrata
 micro basil, garnish
 zesty vinaigrette, recipe follows
 half toasted baguette, sliced 1” thick
 zesty vinaigrette
 4 tablespoons olive oil
 2 tablespoons aged balsamic vinegar
 zest of one lemon
 1/2 teaspoon stone ground mustard

1

1. In a small jar combine, olive oil, balsamic vinegar, lemon zest and stone-ground mustard.
2. Stir to combine.
3. On a small serving platter arrange lox, tomato slices, burrata and toasted baguette.
4. Drizzle Zesty Vinaigrette over tomatoes and garnish with micro basil.

Ingredients

Serves 2 as appetizer
 2 ounces salmon lox, roll slices as pictured
 1 heirloom tomato, sliced thin
 one 4 oz. ball burrata
 micro basil, garnish
 zesty vinaigrette, recipe follows
 half toasted baguette, sliced 1” thick
 zesty vinaigrette
 4 tablespoons olive oil
 2 tablespoons aged balsamic vinegar
 zest of one lemon
 1/2 teaspoon stone ground mustard

Directions

1

1. In a small jar combine, olive oil, balsamic vinegar, lemon zest and stone-ground mustard.
2. Stir to combine.
3. On a small serving platter arrange lox, tomato slices, burrata and toasted baguette.
4. Drizzle Zesty Vinaigrette over tomatoes and garnish with micro basil.

Salmon Lox “Bruschetta”