Loaded Summer Salmon Salad with Creamy Tahini Vinaigrette INGREDIENTS tahini vinaigrette 2 heaping tablespoons tahini 1 teaspoon honey lemon, juiced 6 tablespoons extra virgin olive oil salt and pepper to taste salad 2 tablespoons extra virgin olive oil 12 ounces boneless, skinless wild-caught salmon 2 ears sweet corn 2 romaine hearts, ends removed and thinly sliced 2 avocados, peeled, pitted and chopped 3 strips cooked bacon, chopped 1 large white peach, pitted and thinly sliced cup shredded fontina 2 green onions, thinly sliced INSTRUCTIONS In a small bowl whisk together tahini, honey and lemon juice
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