1/4teaspoonfreshly ground black peppermore or less to taste
Blend ingredients in a blender or food processor until emulsified.
Store in a tightly sealed container until ready to serve. Makes approximately 1 cup of dressing.
Season salmon with salt and pepper on both sides. Heat a tablespoon of olive oil in a grill pan and place salmon, skin side up (if leaving skin on). Cook 4-5 minutes on each side. Depending on the thickness of the fish, cooking time may vary.
Add lettuce to individual plates or bowls. Toss with vinaigrette dressing and top with kalamata olives, artichoke hearts, tomatoes, onions, feta cheese and grilled salmon (warm or chilled).
Feel free to double or triple the Champagne Vinaigrette ingredients to have leftovers or if you prefer a heavier dressed salad.
All salad ingredient amounts are approximate. Use more or less of anything you like.
This salad is great with other protein, like chicken or steak.