Recipe: Sun-dried Tomato and Salmon Hearts (using puff pastry) and Mixed Greens with Vinaigrette

Sun-dried Tomato and Salmon Hearts (using puff pastry) and Mixed Greens with Vinaigrette
rec.food.recipes/Janette/2002
Makes 8 appetizers

1 sheet puff pastry dough, defrosted
3 ozs. salmon fillet, skin removed
2 Tbsp. mild goat cheese
2 large marinated sun-dried tomatoes, drained and finely chopped
2 large garlic cloves, pressed
1 large egg mixed with
2 Tbsp water for egg wash

Mixed Greens with Vinaigrette
3 Tbsp. garlic oil
1 Tbsp. balsamic vinegar
3 ozs. chopped Roma tomatoes
1 large garlic clove, pressed
4 ozs. mixed baby greens

For the Hearts, preheat oven to 400 degrees.
Unfold puff pastry sheet and lightly roll out dough to smooth.
With large heart-shaped cookie cutter, cut 8 hearts and with mini heart-shaped cutter, cut 20 tiny hearts.
Place all hearts on parchment-lined cookie sheet.
Flatten salmon fillet with meat mallet.
With medium heart-shaped cutter, cut 4 hearts.
Mix goat cheese, sun-dried tomatoes, and garlic until well combined.
Spread equally on top of salmon hearts.
To assemble, egg wash 4 large pastry hearts and place a salmon heart atop each.
Cover with another large heart and seal edges with a fork.
Vent top of each heart.
Egg wash tops of large hearts and mini hearts.
Refrigerate hearts for 15 minutes, then bake for 10 minutes.
Remove mini hearts and return large hearts for additional 10 minutes
until lightly browned.
Cool at room temperature.

For the Mixed Greens, make a vinaigrette by whisking garlic oil with vinegar.
Combine chopped tomatoes, garlic, and 1 tablespoon of the vinaigrette.
Set aside.
Toss greens with vinaigrette and divide among plates, and sprinkle tomatoes and mini heart croutons over greens.
Place salmon at edge of greens.