Salmon w/ Strawberries,Goat Cheese & Pecans

Salmon salad with strawberries, goat cheese, and pecans

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SALMON SALAD WITH STRAWBERRIES, GOAT CHEESE, AND PECANS

Serves 1

INGREDIENTS

• 1 cooked salmon fillet  hot or cold, whichever you prefer.
• Salad greens such as baby spinach, kale, or lettuce
• 1 oz (weight; about 1/4 cup) crumbled goat cheese
• About 3 strawberries, sliced
• 1 oz (weight; about 20 halves) pecans, chopped, preferably toasted
• A third of a large cucumber, seeded and diced (about 1/3 cup)
• 2 Tbs extra-virgin olive oil
• 2 Tbs vinegar such as sherry, balsamic, or red wine
• 1 tsp Dijon mustard
• 1/4 tsp dried rosemary (or 1 tsp fresh minced rosemary)
• 1/4 tsp poppy seeds (optional)

DIRECTIONS

1. If using kale, massage the greens with a bit of salt and olive oil to tenderize it. Set aside.
2. Combine the oil, vinegar, mustard, rosemary, and poppy seeds. Whisk it in a small bowl or shake it up in a jar until emulsified.
3. Top the greens with goat cheese, pecans, strawberries, and cucumber. Drizzle with dressing (you will probably not use all of it). Lay the salmon fillet on top, drizzle with a bit of additional dressing, and serve.