3/4 cup balsamic vinegar
1 package (5.2 oz.) Boursin Garlic and Fine Herbs Cheese
1 package (5.2 oz.) Boursin Pepper Cheese
1 can (6 oz.) crab meat, drained
2 tsp. finely chopped scallions
1 tbsp. Thyme leaves
1/4 cup orange juice
2 tbsp. apple cider vinegar
2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup Canola oil
4-6 oz. beef tenderloin, thinly sliced
6-8 thin slices cold smoke salmon, pounded
optional garnish: 4 fresh sprigs of thyme, 4 fresh sprigs of dill

 

 

Balsamic Reduction
3/4 cup balsamic vinegar