INGREDIENTS :
Hydroponic Boston Lettuce
2 greenhouse tomatoes from Quebec
1 French shallot, cut into thin slices
1 fresh orange, peel in quarters
150 g smoked salmon
A few pearls of maple vinegar
FOR THE VINAIGRETTE:
60 ml (1⁄4 cup) sweet olive oil 60 ml (1⁄4 cup) fresh orange juice
30 ml (2 tbsp.) Pure maple syrup 1 fresh basil leaf, chopped
Freshly ground pepper ... as you wish
PREPERATION :
Place the lettuce on a plate, then the tomatoes, French shallots, orange, dress the smoked salmon, drop a few pearls of maple vinegar and finish by adding the dressing ingredients one by one