Tonight since it was a warm, not too breezy evening, so we ate out on our balcony again, looking out over Santa Fe. This time we had Coho Salmon salad on greens dressed with a Champagne vinaigrette. The salmon was seasoned with Spring onion, lemon juice, tarragon, dill, & mayonnaise. The dressing was onion powder, Key-lime pepper, celery seed, tarragon, & chervil with Tuscan EVOO and Champagne vinegar. The salad was finished with hard-boiled egg and tomato arrayed around the salmon. It was very enjoyable with a 2002 Marquis d’Angerville Volnay ‘Caillerets’- fill just at the capsule; cork lightly colored; rich, bright nose and flavors of spicy dark red fruit; balanced mid-palate of adequate acidity and rich fruit; and a long fruity finish. I was pleasantly surprised that the Volnay, that I love with grilled salmon, went so well with the salad. Another lovely Santa Fe evening.