Nov 1, 2009

Smoked Salmon with Pears, Wild Huckleberries and Hazelnut Balsamic Vinaigrette

Farmers Market Recipe:
Smoked Salmon with Pears, Wild Huckleberries and Hazelnut Balsamic Vinaigrette
6 Servings
Salad
8 ounces mixed greens or mesclun salad mix
3 fresh pears, peeled and thinly sliced
4 ounces fresh huckleberries or seasonal berries
3 ounces chopped hazelnuts
4 ounces smoked salmon

Vinaigrette Dressing
3 ounces extra virgin olive oil
1.5 ounces hazelnut oil
2.5 ounces balsamic vinegar
1 teaspoon orange zest
1 teaspoon lime juice
1 tablespoon honey
2 teaspoons Dijon mustard
Salt and pepper to taste

Combine greens, sliced pears, huckleberries (or seasonal berries), hazelnuts and salmon in a stainless steel bowl. For dressing, add all ingredients into a container and whisk until combined. Adjust seasoning as needed. Add dressing to salad components and mix. Serve immediately.

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