HONEY MUSTARD VINAIGRETTE
- 1 t grainy Dijon mustard
- 1 T balsamic vinegar
- 1 T honey
- 2 T canola oil
- 1 T extra-virgin olive oil
- Salt & pepper to taste
- 2–3 C mixed baby greens, such as butter head, kale, and beet
- 1 small apple, halved, cored and sliced
- 2 T dried cranberries
- 1/4 C hazelnuts, toasted
- 1 four-ounce log of goat cheese, sliced
- 2 five-ounce salmon fillets, defrosted if frozen
DIRECTIONS FOR VINAIGRETTE
- In a small bowl or measuring cup, combine the mustard, vinegar, and honey.
- Add the oils in a stream and season with salt and pepper to taste. Set aside.
DIRECTIONS FOR THE SALAD
- In a bowl combine the mixed greens with the apple, cranberries, and hazelnuts.
- Toss gently with some of the vinaigrette to taste.
- Divide the mixture amongst two plates.
- Top each bed of greens with goat cheese slices.
- Pat the salmon dry and spray it with a little oil. Spray a nonstick skillet, preferably cast iron, with oil and preheat over moderately high heat. Sear the salmon for about 30 seconds on each side. Transfer the salmon to a preheated 400˚F. oven and cook for about 4 to 6 minutes, or until the flesh is translucent.
- Remove the skin if desired and put the seared salmon on top of the greens on each plate. Drizzle the salad with additional vinaigrette.
Variation for Serving:
If you don’t want to toss the greens with the vinaigrette prior to putting them on the plates, then you can arrange the lettuces, apples, cranberries, hazelnuts and goat cheese on the plate and then drizzle the cooked salmon and the salad with the vinaigrette just before serving.