Instructions: Dip flesh side of salmon in egg whites, then in the pistachios. Press lightly. Place on roasting pan and roast in preheated 350 degree oven until just cooked. Keep warm.

Roast Mushroom Salad

2 cups oyster mushrooms
2 oz hazelnut oil
salt and pepper
3 cups mesclun salad greens
12 spears asparagus, lightly grilled

Heat oil in ovenproof saute pan until very hot. Add mushrooms and season with salt and pepper. Toss to coat mushrooms with the oil and roast in a preheated 350-degree oven for 5 minutes. Remove and keep warm.

Pecan Coated Chevre Cheese

4 (1 1/2-oz) disks of chevre cheese (cheese made from goats milk)

1 cup all-purpose flour
4 oz egg wash
1 cup pecans, toasted and chopped

Dip cheese in flour, then egg wash and then pecans. Place on baking tray and bake in preheated 350-degree oven for 7 to 10 minutes, just until hot, but not melted. Keep warm.

Hazelnut Vinaigrette

3 oz hazelnut oil
1 oz Banyuls vinegar (French red wine vinegar)

1 shallot, finely minced
4 oz hazelnuts, toasted and finely chopped

Mix ingredients together and whisk vigorously to combine

Primitivo Wine Reduction

1 large yellow onion, small dice
2 garlic cloves, minced
1 tsp fresh ginger, minced
2 oz canola oil
2 oz sherry
1 large celery stalk, small dice
1 large carrot, small dice
2 medium tomatoes, small dice
4 oz balsamic vinegar
750 milliliters Primitivo wine

Sweat together onion, celery, garlic, ginger, and carrot in oil until tender.

Add tomatoes, sherry and vinegar to reduce to a glaze. Add wine and reduce to approximately 1/2 cup. Strain through a fine mesh sieve.

To assemble: On each of four plates, place greens on one half of plate, top with roasted mushrooms and grilled asparagus. Place cheese on quarter of plate and drape salmon over. Garnish and season each plate with 1 1/2 oz of Primitivo wine reduction.

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