Spinach & Smoked Salmon Salad

with EVOO and Lemon Dressing

SERVES: 4-6

This is a wonderful “build a bite” salad! Fresh spinach, smoky salmon, warm potatoes – all bathed in a creamy, flavorful dressing. It is an incredibly satisfying mixture of fine tastes and textures!

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INGREDIENTS

- 2 Tbsp freshly squeezed lemon juice
- 1 Tsp Dijon mustard
- 1/3 Cup Wildfare Early Harvest Extra Virgin Olive Oil
- 2 Tbsp heavy cream
- 8 oz. small Yukon Gold potatoes, scrubbed
- 2 Cups whole milk
- 1 Lb. smoked salmon (smoked trout is excellent in this salad as well)
- 1 Lb. tender young spinach leaves, washed, dried, and stemmed
- Sea salt & black pepper to taste

PREPARATION

1	In a small bowl whisk the lemon juice, a pinch of salt, and the mustard together. Slowly whisk in the EVOO, and then the heavy cream. Add a pinch of pepper. Set the dressing aside.
2	Cook the potatoes in salted water, until just tender. Drain. When the potatoes are just cool enough to handle but still warm, slice into thin rounds. Place in a bowl with 3 Tbsp of the dressing and toss gently.
3	Pour milk into a skillet and bring to a gentle simmer. Add the smoked salmon, cover, reduce heat, and simmer gently for 5-7 minutes – enough to heat it through. (The salmon can be kept warm in its cooking liquid for up to 15 minutes.)
4	Stack several spinach leaves at a time and cut into bite size strips. Continue until all the spinach is cut into a rustic chiffonnade. Arrange the spinach is a large salad bowl and toss with 3 Tbsp of the dressing.
5	Remove the salmon from the skillet, drain, and remove skin. It should flake easily with a fork. Arrange flaked salmon on top of the spinach, add the potatoes and pour the remainder of the dressing over the composed salad. Finish with fresh cracked pepper.