Poached Salmon Salad with Tarragon Vinaigrette | Northwest Kidney Centers

Ingredients

• 1 quart water
• 1/2 cup dry white wine
• 10 black peppercorns
• 4 allspice (whole)
• 1 bay leaf
• 3 tablespoons lemon juice
• 24 ounces salmon, poached
• 2 Belgian endive, medium sized heads
• 4 cups curly endive leaves, lightly packed
• 2 cups watercress sprigs, lightly packed
• 1 bell pepper
• see recipe below Tarragon Vinaigrette Dressing
• 1/3 cup white wine vinegar
• 1 tablespoon dijon mustard
• 1 1/2 tablespoons fresh tarragon, minced
• 1 tablespoon sugar
• 1/3 cup olive or vegetable oil