Wild Alaska Halibut Salad with Baby Spinach, Apple, Apricot, Almonds and Cider Vinaigrette

Wild Alaska Halibut Salad with Baby Spinach, Apple, Apricot, Almonds and Cider Vinaigrette

From: Chef Ben Pollinger, Oceana Restaurant, NYC. Yield: 4 servings.

4 (4-6-oz. each) Wild Alaska Halibut fillets

to taste, salt and pepper

½ cup white wine

2 oz. apple cider vinegar

2 tsp. mustard

¾ cup extra virgin olive oil

½ cup sliced almonds, toasted

½ cup dried apricots, thinly sliced

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