Shore Summer Salad

14 ingredients
10 steps

Ingredients

  • 1 12-2 cups mixed tender salad greens
  • 3 ounces chunked smoked fish fillet, like whitefish, herring, cisco (about 1 cup skin and bones removed and broken into bite sized pieces before measuring) or 3 ounces other light colored fish (about 1 cup skin and bones removed and broken into bite sized pieces before measuring)
  • 1 slice bacon, crisp and crumbled
  • 13 cup fresh blueberries
  • 1 slice red onion, thin slice, quartered after slicing
  • 2 tablespoons toasted pecan pieces
  • 2 tablespoons blue cheese, crumbles
  • 12 cup extra virgin olive oil
  • 12 cup cider vinegar
  • 14 cup honey
  • 13 cup Dijon mustard
  • 2 tablespoons dry white wine
  • 14 teaspoon salt
  • 18 teaspoon pepper

Directions

  1. 1
    Make honey mustard dressing by combining olive oil, vinegar, honey, mustard wine, salt and pepper in a 1 pint glass container with a lid.
  2. 2
    Cover tightly and shake well to blend.
  3. 3
    Refrigerate up to 2 weeks.
  4. 4
    Place pecans in a heavy bottomed skillet.
  5. 5
    Toast over medium high heat, stirring constantly until fragrant and lightly browned.
  6. 6
    Remove immediately to cool dish and let cool.
  7. 7
    Place washed, dried greens on 2 individual plates.
  8. 8
    Top with smoked fish, bacon and blueberries.
  9. 9
    Scatter red onion, pecans and blue cheese over top.
  10. 10
    Serve with honey mustard dressing on the side.

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