Seven Wonders Chopped Salad

24 cherry tomatoes

4 cups arugula leaves, chopped

1 head Belgian endive

½

cup Israeli couscous, cooked

1 cup super-sweet corn, dried or roasted

20 ounces smoked salmon, diced

1 cup Asiago cheese, grated

½

cup dried black currants or cranberries

¼

cup pumpkin seeds, toasted

Pesto dressing

¼

cup basil pesto (see note)

½

cup aioli (see note)

½

shallot, roughly chopped

½

cup buttermilk

¼

lemon, juiced

½

teaspoon coarse black pepper

Salt to taste

Heat oven to 350 degrees.

Toss tomatoes with a little olive oil, salt and pepper; roast 10 minutes. Cool in paper bag; remove skins.

Arrange arugula and endive on four plates. In rows on each of the plates, arrange the couscous, tomatoes, corn, salmon, asiago and currants.

Whisk together pesto, aioli, shallots, buttermilk, lemon juice, pepper and salt. Drizzle dressing over all; garnish with pumpkin seeds.

Serves four.

Chef's notes: You may purchase pesto or make your own. If you cannot find bottled aioli just blend 1/2 cup mayonnaise, 1/2 clove garlic, chopped, 11/2 teaspoons parsley, chopped, 1/4 cup extra virgin olive oil and 1 tablespoon cooked, chopped spinach.

Chef Masato Suzuki, D&J Bistro, Lake Zurich