2 c arugula
8 oz smoked salmon, thinly sliced
olive oil for drizzling
balsamic glaze for drizzling.
salt and pepper to taste
1 TB capers
1 lemon, cut into wedges
DirectionsPlace arugula on salad plate or platter. Arrange smoked salmon on top; sprinkle with salt and pepper to taste.
Drizzle with olive oil and balsamic glaze. Sprinkle with capers.
Arrange lemon wedges on side.
Arrange sliced focaccia on side and serve immediately.