Smoked Salmon and Escarole Salad [Recipe]

Serves 2
Time: 5 minutes

Ingredients:

Escarole Salad

• 6-8 escarole leaves, washed and dried
• 1 cucumber ribbons (use a vegetable peeler)
• 1 package of wild caught smoked salmon
• 1/4 cup of goat cheese
• 1 tablespoon capers or sliced kalamata olives
• 4-6 basil leaves, roughly torn

Shallot Vinaigrette

• Juice of 1/2 a lemon
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1 teaspoon shallot, grated
• Dash of pepper

Directions:

1. To make the dressing combine your lemon juice, red wine vinegar and dijon mustard in a bowl.  Grate in the shallot, add a dash of pepper, then whisk well as you pour in your extra virgin olive oil.

2. Make your cucumber ribbons using a vegetable peeler and toss it well with the dressing–don’t use it all at once.  Pour about 1/2 on your cukes and save the rest for later.

3. In a plate or bowl, lay down your escarole then layer on your cucumbers, salmon, capers, basil and cheese.  And on a drizzle of extra dressing, and dig in!