Salad & Smoked Salmon Crostini
By shauna
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Ingredients
- Dressing:
- 6 Slices Sourdough Baguette
- 1 Tbsp. Olive Oil
- 1 Tbsp. Grainy Mustard
- 1/4 C. White Wine Vinegar
- 1/2 C. Olive Oil
- 2 tsp. Honey
- Salt & Pepper to taste
- Salad:
- 6 C. Frisee, washed & torn
- 3 C. Baby Arugula
- 1 C. Cucumber, thinly sliced
- 1 C. Radish, thinly sliced
- 1/2 C. Fresh Dill, chopped (optional)
- 12 Slices Smoked Salmon
Details
Servings 6
Preparation
Step 1
Preheat barbeque grill to med-high. Brush baguette slices with oil & grill 1-2 min. per side, till bread is toasted & grill marked. Remove from heat & set aside.
Combine all dressing ingredients in a sealable container & shake well.
In a lg. salad bowl, combine salad ingredients (except bread & smoked salmon). Pour dressing overtop & toss to coat. Divide among salad plates. Top each serving with two slices of salmon per plate & a grilled baguette slice on the side.
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