4 ea. fresh 8 oz. salmon filets
2 lbs. heirloom tomatoes, sliced 1/2 inch thick
1/2 cup chopped and mixed soft herbs
8 z. organic pea greens, washed and stemmed
1 cup fresh Italian butter beans, cooked
1/2 cup Navarro Chardonnay Verjus
1 cup California extra virgin olive oil
2 ea. roasted cipollini onion or shallot, minced
Rosemary, as needed
salt and pepper to taste

1. Season salmon with salt and pepper.
2. Grill until mdedium rare.
3. Meanwhile, marinate tomato slices with half olive oil and soft herbs of your choice.
4. Mix together beans, verjus with remaining oil and Rosemary seasoning to taste.
5. Arrange tomatoes and pea greens on serving plates and drizzle with a little of white bean vinaigrette.
6. Place salmon on top and put the rest of vinaigrette over fish.
7. Serve immediatley