Salmon with Vanilla-Black Pepper Vinaigrette

2 Tbsp DaVinci Gourmet Vanilla Sugar Free Syrup
2 Tbsp champagne vinegar
3 Tbsp canola oil
1/4 tsp. black pepper
salt to taste
6 six-ounce portions of salmon (fillets or steaks)
2 bunches of arugula, washed and dried
2 ripe nectarines, pitted and cut into wedges
4 medium beets

Preheat the oven to 400 degrees. Toss the beets in a little oil, salt, and
pepper and wrap in foil. Roast until soft in the center when pierced with
a knife, about 1 hour. When the beets are cool enough to handle, peel and
cut into wedges. In a small bowl, combine the Da Vinci Gourmet Sugar Free
Vanilla Syrup with the champagne vinegar. Slowly whisk in the oil. Season
with the salt and pepper. Cook the salmon as you like (grill, broil, or
saute). In a bowl, combine the beet wedges, arugula, and nectarines and
toss with the vanilla-black pepper vinaigrette. Top the fish with the
salad.

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