Strawberry/Fennel Salad With Hot-Smoked Salmon
Bring the vinegar to a gentle boil and let reduce to about half the volume.
Remove from heat and stir in honey, olive oil and salt.
Add the shredded fennel and onions, give it a few stirs and let stand for at least 10 minutes.
(I often let it stand for much longer than that, occasionally pressing the fennel and onions with a spoon because you really want them to soak up as much flavor as possible and soften up a bit…)
Spread the leafy greens over a big serving platter, then spread the fennel and onions evenly on top of that (and drizzle any left over balsamic dressing).
On top of that you sprinkle the strawberry slices.
Cut or pull the hot-smoked salmon into bite size pieces and place over the salad, and top it with crushed black pepper and mint.
Serve, eat and enjoy!