• 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

Kalamata Olive Tapenade:

• 1/4 pound kalamata olives, pitted
• 2 garlic cloves
• 2 tablespoons olive oil
• Salt to taste

Champagne Vinaigrette:

• 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