Salmon Salad Boats - alive magazine

Ingredients

• 2 1/2 cups (625 mL) water
• 1 cup (250 mL) dry white wine
• 2 fresh thyme sprigs
• 10 oz (285 g) fresh wild salmon fillet
• 6 Tbsp (90 mL) plain Greek yogurt
• 1 Tbsp (15 mL) Dijon mustard
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) liquid clover honey or maple syrup
• 1 tsp (5 mL) fresh lemon zest
• 1 1/2 Tbsp (22 mL) freshly squeezed lemon juice
• 1/2 tsp (2 mL) salt
• 1/8 tsp (0.5 mL) freshly ground black pepper
• 2 medium pears, julienned
• 3/4 cup (180 mL) diced celery
• 1/3 cup (80 mL) flat-leaf parsley, chopped
• 1/3 cup (80 mL) chopped red onion
• 24 Belgian endive leaves, from about 5 heads of endive
• 1/3 cup (80 mL) toasted sliced almonds