4 each C. Wirthy & Co. Blackened Salmon Fillets, thawed

Salad

• 2 heads Romaine Lettuce hearts (approximately16 stalks)
• 1/2  Sweet Onion
• 1 large Tomato

Dressing

• 1/3 cup white wine
• 1/2 cup heavy cream
• 3/4 cup blue cheese crumbles
• Kosher Salt and Freshly Ground Black Pepper

Extra blue cheese crumbles for topping

Heat grill to medium-high (approximately 400ºF).  While grill is heating, prepare the dressing and salad.

For the Dressing:

1. Pour white wine into medium saucepan and cook over medium-high heat reducing by half
2. Add the heavy cream and allow it to reduce slightly
3. Sdd the blue cheese and whisk until smooth
4. Add salt and pepper to taste
5. Let dressing cool while cooking salmon

For the Salmon:

1. Coat grill with cooking spray (or other oil) and place salmon on preheated grill rack
2. Grill 5 minutes per side or until salmon reaches desired doneness

For the Salad:

1. Remove lettuce stalks from head and rinse leaving the leaves whole and using only the inner medium sized stalks
2. Slice onion into very thin ringlets
3. Cut tomato into 4 wedges
4. Arrange 4 lettuce stalks on each plate and place a salmon fillet across the lettuce
5. Place 3 onion rings on top of each salmon fillet and a tomato wedge next to the fillet
6. Drizzle with one tablespoon of dressing; garnish with blue cheese crumbles