Smoked Salmon, Fennel, Grape, Blue Cheese And Pecan Salad

12 faves
More from this source


Add a comment


4 oz smoked salmon (we like the thick slabs of Coho salmon)

1 fennel bulb, thinly sliced

small handful of grapes, halved

as much crumbled blue cheese as you would like or think reasonable (we do about one 2-inch piece per person)

1 to 2 tablespoons of chopped pecans (or other nuts)

1 to 2 big handfuls of arugula

as much or as little vinaigrette as desired

1 teaspoon Dijon mustard

1 shallot, peeled and minced

1/2 teaspoon sea salt

1/8 teaspoon cracked pepper

2 tablespoons sherry vinegar

1/2 cup olive oil

You might also like

Smoke-Grilled Salmon With Fennel And Tarragon
Smoked Salmon Carpaccio
Spoon Fork Bacon
Fennel And Smoked Salmon Salad
Martha Stewart
Fennel-Potato Soup With Smoked Salmon
Bon Appetit
Fennel-Potato Soup With Smoked Salmon
Leek And Fennel Chowder With Smoked Salmon
Smoked Salmon Parcels With Fennel & Walnut Salad
BBC Good Food
Potatoes Topped With Smoked Salmon And Fennel
Lentil Salad With Fennel And Smoked Salmon
Fine Cooking
Smoked Salmon, Fennel And Goat Cheese Toasts