Smoked Salmon Salad and Lemon-Herb Mustard Vinaigrette with L’Epicurien Mustard with Herbs de Provence

Ingredients:

For the dressing:

  • 1 1/2 T L’Epicurien Mustard with Herbs de Provence
  • 1/4 c freshly squeezed lemon juice
  • 1 tsp apple cider vinegar
  • 2 tsp honey
  • 2 small garlic cloves, finely minced
  • 3/4 c extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

For the salad:

  • a couple handfuls baby arugula
  • 1 c cherry tomatoes, halved
  • thinly sliced cucumber
  • 1 avocado, sliced
  • 8 oz smoked salmon

Directions:

  1. Add all the dressing ingredients to a mason jar, cover, and shake vigorously for 10 seconds.
  2. Arrange arugula on 2 plates, top with remaining salad ingredients. Drizzle dressing lightly over the salads, finish with a little cracked pepper. You will have extra dressing; refrigerate for up to a week.

Dressing adapted from The Harvest Kitchen


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s