Grilled Salmon With Greens

Ingredients

• 1 teaspoon dijon mustard 
• 2 ounces goat cheese crumbled
• 1 tablespoon honey 
• 3 tablespoons juice of lemon fresh
• 8 ounces salad greens mixed
• 2 tablespoons olive oil 
• 0.3 teaspoon pepper 
• 0.5 teaspoon pepper 
• 2 6-inch pitas whole-wheat ()
• 16 ounce salmon fillet 
• 0.5 teaspoon salt 

Equipment

• bowl
• whisk
• grill

Directions

1. Coat the grill with cooking spray, and heat to medium-high.
2. Sprinkle salmon fillets with salt and pepper, and grill 4 minutes on each side (skin side up first) or just until done.
3. Remove skin; transfer fillets to a plate.
4. Grill pitas for about 45 seconds per side, or until lightly browned.
5. Cut each into 4 wedges.
6. Divide salad among 4 plates, and top with goat cheese and salmon.
7. Whisk vinaigrette ingredients in a small bowl, and drizzle over greens. Top each salad with 2 pita crisps.
8. Wine note: The tangy goat cheese and smoky salmon in the salad echo the contrasting lime fruit and rich oakiness of a California Fum Blanc. Look for the vibrant, melony-tasting Chateau St. Jean, around $