Red and Orange Salad

Directions

1. Place vinegar, lemon juice, mustard, salt, pepper and olive oil in a jar with a tight-fitting lid and shake to emulsify. Pour half of the dressing over the salmon and let sit for 20 minutes. Combine the carrots, capers, tarragon and scallions in a large bowl. Pour the rest of the dressing over and toss to coat. To serve, place the tomatoes on the bottom of each serving plate. Top with a large dollop of carrots and then some of the cooked salmon and serve.