• 6 oz (180 g) thinly-sliced Heritage Smoked Salmon
• 6 tbsp (90 ml) olive oil
• 3 tbsp (45 ml) balsamic vinegar
• 6 cups (1.5 l) baby greens
• 1/2 small red onion, thinly sliced
• 12 red cherry tomatoes
• 12 yellow cherry tomatoes
• salt and pepper

1. Whisk oil and vinegar in small bowl to blend well. Season with salt and pepper.
2. Place greens, tomatoes and onion in large bowl. Toss with enough dressing to coat lightly. Divide greens among 4 plates.
3. Arrange smoked salmon slices over greens on each plate, dividing equally.
4. Drizzle more dressing over salmon and serve.

Serves 4