INGREDIENTS:
6 Tbsp. (90 mL) extra virgin olive oil
3 Tbsp. (45 mL) balsamic vinegar
1 tsp. (5 mL) Dijon mustard
Salt and freshly ground pepper
6 cups (1.5 L) mixed salad greens
8 oz. (250 g) smoked salmon
4 1/2 tsp (22 mL) capers
32 cherry tomatoes
1 small red onion, peeled and thinly sliced
INSTRUCTIONS:
Whisk the oil, vinegar, and mustard in a bowl until the dressing is emulsified. Season with salt and freshly ground pepper.
Wash the greens; 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.*
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