Prep 10 mins
Cook 0 mins
A friend from the Lake Superior region gave me this recipe that she got out of a local cookbook. I don’t like fish but the combination of ingredients is interesting. Posting for the Zaar World Tour to Canada.
- 1 1⁄2-2 cups mixed tender salad greens
- 3 ounces chunked smoked fish fillet, like whitefish, herring, cisco (about 1 cup skin and bones removed and broken into bite sized pieces before measuring) or 3 ounces other light colored fish (about 1 cup skin and bones removed and broken into bite sized pieces before measuring)
- 1 slice bacon, crisp and crumbled
- 1⁄3 cup fresh blueberries
- 1 slice red onion, thin slice, quartered after slicing
- 2 tablespoons toasted pecan pieces
- 2 tablespoons blue cheese, crumbles
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup cider vinegar
- 1⁄4 cup honey
- 1⁄3 cup Dijon mustard
- 2 tablespoons dry white wine
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- Make honey mustard dressing by combining olive oil, vinegar, honey, mustard wine, salt and pepper in a 1 pint glass container with a lid.
- Cover tightly and shake well to blend.
- Refrigerate up to 2 weeks.
- Place pecans in a heavy bottomed skillet.
- Toast over medium high heat, stirring constantly until fragrant and lightly browned.
- Remove immediately to cool dish and let cool.
- Place washed, dried greens on 2 individual plates.
- Top with smoked fish, bacon and blueberries.
- Scatter red onion, pecans and blue cheese over top.
- Serve with honey mustard dressing on the side.