Winter Greens Salad With Grilled Salmon

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
534
FAT
76%
CHOL
88%
SOD
12%

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Ingredients for 4 servings

2 Tbs. fresh orange juice

1 Tbs. fresh lemon juice

1 Tbs. Dijon mustard

1 tsp. orange zest

3 Tbs. olive oil, plus more for brushing

3 Tbs. chopped mixed fresh herbs, such as parsley, tarragon and chives

Salt and freshly ground pepper, to taste

1 lb. salmon fillet, pin bones removed, cut into 8 strips each 1⁄2 inch wide

6 cups mixed winter greens, such as radicchio and frisée

1 bunch fresh chives, cut into 2-inch lengths

Leaves from 1⁄2 bunch fresh tarragon

1 fennel bulb, cut into paper-thin slices on a mandoline, soaked in ice water 15 minutes and drained

2 large beets, roasted, peeled and julienned on a mandoline

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