Instructions: In a poaching pan or shallow saucepan, place the salmon. Cover with water and add the lemon, wine, bay leaf, salt, and peppercorns. Bring to a simmer and poach for 15 minutes. Let cool in the water, then chill for 2 hours.

Remove the skin from the salmon and cut the salmon into chunks. Place the endive in star fashion on each salad plate and top with the mesclun and watercress. Place the salmon chunks on top and dot with the Raspberry Vinaigrette. Serve immediately.

YIELD: 6 SERVINGS

Raspberry Vinaigrette:
In a food processor, combine the first five ingredients. While processing, slowly add the oil. Add the salt and black pepper.

Makes 2 1/2 to 3 cups.

OLIVER LOUDS INN / RICHARDSONS CANAL HOUSE

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