From Chef John Eisenhart, Pazzo Ristorante

4 filets wild Oregon salmon, skin on, at 6-oz portions
2 1/2 cups fresh fava beans, blanched and shelled
4 sprigs fresh thyme, leaves only, chopped
1 cup extra virgin olive oil, finest available
3 Tbsp 12-year balsamic vinegar
1 drop lemon oil, found in organic markets
Endive, core removed, sliced into long julienne slices
1/2 lemon, juiced

In food processor, finely chop the fava beans with thyme, 1/2 cup olive oil and 1/4 cup water to just rotate the contents. Blend favas until somewhat smooth and season with salt. Grill salmon filets to desired temperature. In the meantime, pour the balsamic vinegar, lemon oil, and the remaining olive oil in a bowl. Set aside.

Heat the favetta on medium heat, stirring often. Place the puree on the center of the plate, spoon vinaigrette around it, and place salmon on top. Place the endive in a small bowl and season with salt, pepper and lemon juice. Set some endive on the salmon and serve.