Smoked Salmon and Crisp Potato Tower
Peel the potatoes and with a spiral cutter or a vegetable peeler cut into long strands. Curl the potato strands into 16 coils. Heat the oil in a skillet and saute the potatoes until golden brown on both sides. Drain on paper towels and season with salt.
In a bowl, whisk together the mayonnaise, honey, mustard and dill.
Rinse the lettuce and spin dry. Cut the lettuce into strips and separate the leaves of the Belgian endive. Whisk together the vinegar, oil and sugar, season with salt and pepper to make a vinaigrette.
Arrange the Belgian endive in a circle. Place some of the lettuce in the middle and drizzle with the vinaigrette. Toss the remaining lettuce with the mustard and dill sauce.
Alternately stack the potatoes, smoked salmon and the mustard and dill marinated lettuce into a tower. Place the halved cherry tomatoes around for decoration and garnish the whole thing with dill.