This recipe contains verjus, which is an acidic condiment made from under-ripe grapes (and sometimes other fruits). It tends to be somewhat milder than vinegar, which is made from fermented grape juice.

Suggested Wine Pairing: Pinot Noir, Littorai "Hirsch", Sonoma Coast, CA 1999

Yield: 4 servings

• 4 (four to six-ounce) pieces salmon
• 8 slices of smoked bacon
• 8 ounces yellow wax beans
• 8 ounces green beans, such as Blue Lake Romano or haricot vert
• 3 Tablespoons plus 2/3 cup olive oil
• salt and freshly ground pepper
• 8 ounces red onion, diced
• 4 Tablespoons red verjus (available in gourmet markets)
• 3 Tablespoons balsamic vinegar
• 2 ounces micro sprouts

Pound the bacon between 2 sheets of plastic. Wrap the bacon around the salmon tightly. Refrigerate until ready to cook.

In a medium pot of boiling salted water, blanche the beans until tender, about 2 to 3 minutes. Refresh in ice water to stop the cooking; drain and reserve.

Heat a medium sauté pan over low heat and add 2 tablespoons olive oil. Stir in the red onions and sweat until tender, about 7 to 10 minutes. Add the verjus and reduce until dry. Remove from the heat.

In a small bowl, whisk together the 2/3 cup olive oil and balsamic vinegar. Stir in the onions and season to taste with salt and pepper.

Heat a large sauté pan over medium-high heat and add the remaining tablespoon of oil. Carefully add the salmon with the presentation side down. Sear the salmon golden brown until medium-rare, about 4 minutes per side. Toss the beans in half of the vinaigrette. Place the salmon on top of the beans and place the sprouts on top. Spoon the remaining vinaigrette atop and around. Garnish with the micro sprouts.