The citrus vinaigrette—a mix of lemon, orange and lime—pairs perfectly with the richness of the salmon. A green bean salad with hazelnuts and goat cheese rounds out the dish.
Hazelnut trees do not believe in early retirement. They keep on producing nuts well into their 80’s. It makes the rest of us feel like slackers.
By the Glass: Terte de Launey Sauvignon Blanc, Entre-Deaux-Mer, FR, Chime Pinot Noir, North Coast, CA Bottle: Rochioli Sauvignon Blanc, Russian River Valley, CA David Bruce Pinot Noir, Sonoma County, CA