BLT Salmon Salad with Cilantro Vinaigrette

For the Salad:

• 6 cups arugula baby
• 1 cup cherry tomato cut in half
• 3-4 Bacon cooked to crispy and torn apart, thick cut, strips
• 1 avocado cut into pieces
• 2 salmon filet 4-6 ounces with skin
• 1 tablespoon olive oil
• salt kosher salt and freshly cracked
• black pepper kosher salt and freshly cracked
• chives fresh, for garnish

For the Vinaigrette:

• 1 shallot roughly chopped
• 2 cups cilantro leaves stems removed (about 4 ounces, tightly packed, fresh
• 1 clove garlic
• ½ teaspoons red pepper flakes
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt