Smoked piece of salmon brushed at the end with a mixture of barbeque sauce, honey and lemon juice. The salmon was marinated in a brine of brown sugar, salt and water overnight.
Romaine leaves tossed in a dressing of Dijon mustard, olive oil and vinegar with a some chopped garlic and parsley.
This was such a great balance of flavors between the mustard, honey and the salty anchovies. Really outstanding.