Smoked Salmon, Fennel, Grape, Blue Cheese and Pecan Salad
- In a large mixing bowl, mix the following
- - 4 oz smoked salmon
- - 1 fennel bulb, thinly sliced
- - small handful of grapes, halved
- - as much crumbled blue cheese as you would like or think reasonable
- - 1 to 2 tablespoons of chopped pecans (or other nuts)
- - 1 to 2 big handfuls of arugula
- - as much or as little vinaigrette as desired
- 1 teaspoon Dijon mustard
- 1 shallot, peeled and minced
- 1/2 teaspoon sea salt
- 1/8 teaspoon cracked pepper
- 2 tablespoons sherry vinegar
- 1/2 cup olive oil
- Produce
- Arugula (1 big handfuls)
- Fennel bulb (1)
- Grapes (1 small handful)
- Pecans (1 tablespoons)
- Shallot (1)
- Seafood
- Smoked salmon (4 oz)
- Condiments
- As much or as little vinaigrette as desired (1)
- Dijon mustard (1 teaspoon)
- Sherry vinegar (2 tablespoons)
- Cooking & Baking
- Olive oil (1/2 cup)
- Pepper, cracked (1/8 teaspoon)
- Sea salt (1/2 teaspoon)
- Other
- In a large mixing bowl, mix the following
- - as much crumbled blue cheese as you would like or think reasonable
Preparation
Read recipe preparation on tarteletteblog.com
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Recipe Stats
Published October 24, 2011 (1 year ago).
12 people saved this recipe.
