Beet, Apple And Smoked Salmon Salad - cooking recipe

Ingredients

2 tsp butter
2 None large apples (approx. 6 oz), cored and cut into 8 slices
1/2 cup light balsamic vinegar
1 1/2 tsp orange marmalade
1 pinch sugar
1-2 tbsp olive oil
1 head Romaine lettuce (approx. 13 oz), washed and cut into strips
4 oz cooked beets, cut into 16 slices
3.5 oz warm-smoked salmon, skinned and finely shredded
None None fresh oregano leaves, for garnish

Preparation

Heat the butter and saute the apple slices on each side for about 1 min. Remove from the heat, set aside and allow to cool.
Meanwhile, mix the vinegar, marmalade, and sugar then season. Whisk in the olive oil and toss 1/2 with the lettuce. Layer the beet, salmon and apple into 4 stacks. Place each stack on a bed of dressed salad greens. Pour the vinaigrette over the stacks. Garnish with fresh oregano leaves and serve.