b'Truffle-Salted Wild Salmon and Bitter Greens SaladWALTER PISANOServes 44 fresh 6-ounce salmon fillets 1 tablespoon Susan Rice Truffle Salt1 tablespoon Pompeian Extra Virgin Olive OilFOR THE SALAD:1 head escarole, washed and sliced into V-inch pieces1 head Belgian endive, washed and sliced into V-inch pieces 1 head radicchio di Treviso, washed and sliced into V-inch pieces 1head radicchio, washed and sliced into V-inch pieces1 head frise, washed and sliced into V-inch pieces3 tablespoons chives, washed and sliced into V-inch pieces FOR THE SALAD DRESSING:1 tablespoon fresh lemon juice1V tablespoons white balsamic vinegar or Pompeian Pomegranate Infused Blush Balsamic Vinegar4 tablespoons Pompeian Extra Virgin Olive Oil1 tablespoon Susan Rice Olive Oil with Summer TrufflesSea salt and fresh white pepper to tasteTO PREPARE THE SALMON:Pre-salt the salmon with the truffle salt and let sit for 10 minutes. In a medium-bottomed saut pan, heat 1 tablespoon olive oil over high heat. Add the truffle-salted salmon to the pan, then turn the heat to medium-low, making sure the fish cooks slowly. This process should take about 6 to 8 minutes, depending on the thickness of the salmon fillet. Dont turn the salmon over in the pan unless you prefer medium to medium-well.Wash all of the bitter greens and strain well. Set aside in the refrigerator.TO PREPARE THE SALAD:Make sure all of the greens are completely dry. In a large mixing bowl, use equal parts of each green and gently toss with the chives and dressing, reserving some of the dressing to drizzle on the fish. 72'