7-ounce salmon filet
Salt and pepper to taste
3 tablespoons olive oil
1/4 cup white wine
1 tablespoon Kalamata Olive Tapenade, recipe follows
3 ounces sauteed spinach
4 ounces Champagne Vinaigrette, recipe follows
1 chervil leaf for garnish
1/4 pound kalamata olives, pitted
2 garlic cloves
2 tablespoons olive oil
Salt to taste
2 ounces chicken broth
2 ounces champagne vinegar
1 teaspoon dijon mustard
1 shallot, minced
1 garlic clove, minced
1-ounce olive oil
1 teaspoon honey
1-ounce salad oil
Salt and white pepper to taste
1-ounce tomato concasse
1-ounce Italian parsley, finely chopped
1/4 ounce chervil, finely chopped
1/4 chives, finely chopped
1/4 ounce tarragon