6 Tbsp extra virgin olive oil 90 mL
3 Tbsp balsamic vinegar 45 mL
1 tsp Dijon mustard 5 mL
freshly ground pepper
6 cups mixed salad greens 1.5L
8 oz smoked salmon 250 g
1/2 tsp capers 22 mL
32 cherry tomatoes
1 small red onion, peeled, and thinly sliced
- Whisk the oil, vinegar and mustard in a bowl until the dressing is emulsified. Season with salt and freshly ground pepper.
- Wash the greens and spin or roll dry in a tea towel. Toss with enough of the dressing to coat. Divide among 4 plates. Place equal amounts of the salmon on each plate. Sprinkle more dressing and the capers on top. Finally garnish with cherry tomatoes and red onions.
- Makes 4 servings.