Ingredients
Salad
- 6  cups mixed greens (with frisée included)
- ¼ cup shaved red onion
- 1Â Â medium pear, cored and thinly sliced
- 1Â Â cup fresh green beans,poached and cooled
- 1Â Â dozen asparagus spears, poached and cooled
- 3Â Â grilled ears of corn, cooled, kernels
- 3Â Â medium-boiled eggs (place in cold water, bring to boil and turn off heat. Let sit in hot water for 8 minutes, place in ice water.)
- 6Â Â Â ounces goat cheese
- 12Â ounces smoked salmon, flaked with bones removed
- 4Â Â Â cups apple cider vinegar, reduce 4 cups to 6 oz.
- ½  cup honey
- about an inch of fresh ginger root, finely chopped
- 1Â Â Â teaspoon curry powder
- 1Â Â Â tablespoon fresh tarragon, chopped
- 1Â Â Â teaspoon Dijon mustard
- 4Â Â Â tablespoons butter, softened
Directions
Reduce vinegar to glaze. While still warm, add honey to melt. Add rest of ingredients. Evenly divide salad ingredients on six plates (cutting medium-boiled eggs in half lengthwise). Drizzle liberally with warm dressing and serve.
