1 bunch spinach
8 oz. Tony's smoked salmon
8 oz. shredded Parmesan cheese
1 recipe vinaigrette
1 c. cooked lemon shelled pasta or cheese filled tortellini, cooked Rinse and clean the spinach and tear into bite sized pieces. Tear the salmon into bite sized pieces. Add chilled cooked pasta and top with shredded Parmesan. Toss with chilled vinaigrette and serve with crusty French bread and Firestone chardonnay wine. LEMON TARRAGON VINAIGRETTE: 1/2 c. oil (can use part olive)
1/4 c. tarragon flavored vinegar
1 tsp. clove garlic, mashed/diced
2 tsp. fresh tarragon, chopped
1 tsp. Dijon mustard
1 tbsp. fresh lemon juice
Salt & pepper to taste Blend or whisk with wire whisk. Let sit overnight. | 
