Fish Salad with Tomato Dressing | RICARDO

Ingredients

• 4 shallots, sliced
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 ml) honey
• 3 tablespoons (45 ml) red wine vinegar
• 1 pinch Cayenne pepper (optional)
• 2 tomatoes, diced
• 1 lb (454g) halibut, cut into 2-inch (5-cm) chunks
• 8 cups (2 litres) baby spinach
• 2 cups (500 ml) yellow beans, blanched
• 1/2 cup (125 ml) artichoke hearts, drained and quartered
• 24 cherry tomatoes, halved
• Salt and pepper