Avocado Blackberry Dressing with Salmon on Friseé and Baby Red Lettuce

Ingredients

 * 4 eggs, hard-boiled -- sliced and set aside (optional)
 * 5⅓ cups avocado -- peeled and cubed
 * ½ cup olive oil -- plus 2 tablespoons
 * 2 tbsp red wine vinegar
 * 2 tbsp balsamic vinegar
 * ¼ cup mayonnaise
 * ¼ cup blackberries
 * 1 clove garlic -- crushed
 * kosher salt -- to taste
 * 3 avocados -- peeled and sliced, set aside
 * 4 roma tomatoes -- sliced ½" thick, set aside
 * 1 medium red onion -- sliced thin rings, set aside
 * 1 lemon -- quartered, set aside
 * 1 lime -- quartered, set aside
 * ¾ cup blackberries, set aside
 * 2 tsp ground black pepper -- coarsely ground
 * 2 tsp ground white pepper -- coarsely ground
 * 1 tsp cayenne pepper
 * 1 pound salmon fillet -- skinned
 * ¼ cup fresh lemon juice
 * paprika -- for sprinkling
 * 1 package Ready Pac frisée and baby red lettuce

Directions

 * 1) In blender or food processor, combine the following eight ingredients, avocado, olive oil, red wine vinegar, balsamic vinegar, mayonnaise, blackberries, garlic and kosher salt, and blend.
 * 2) Pour into salad dressing jar.
 * 3) Refrigerate until ready to use.
 * 4) Prepare avocados, tomatoes, onions, lemons and limes, set aside.
 * 5) Keep chilled until ready to plate.
 * 6) In 10 inch iron or heavy skillet, heat 2 tb oil until very hot.
 * 7) Test with drop of water, if this sizzles, the skillet is ready.
 * 8) In meantime, combine all the ground peppers or you can use a commercial blend of cajun or blackened seasoning.
 * 9) Cut salmon fillets in four equal pieces, and drizzle fresh lemon juice over each piece.
 * 10) Coat each piece of salmon with the blackened seasoning.
 * 11) Place each piece gently into skillet and sear on each side for 3 or 4 minutes or until flaky by testing with fork.
 * 12) Toss dressing on baby lettuce leaves to coat.
 * 13) Divide tossed salad equally on four, chilled glass salad plates, then top each salad with one salmon filet arrange onion rings on top of fillets.
 * 14) Garnish each plate with equal amounts of sliced avocado, tomatoes and hard cooked eggs (if used), alternating the slices.
 * 15) Place remaining fresh blackberries, quartered lemon and lime on each plate and sprinkle paprika for final burst of color.
 * 16) Serve immediately.
 * 17) Fresh sweet blackberries work the best for this recipe, however frozen whole ones can be subsisted, make sure you drain them well.
 * 18) If you find your fresh blackberries are not as sweet as you prefer, sprinkle with sugar to taste before blending in salad dressing.