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Cedar Smoked Salmon Salad With Toasted Walnuts And Buffalo Mozzarella Recipe

by Global Cookbook

Ingredients

2 lb Swiss chard, minced 7 ounce cedar (or possibly other) smoked salmon filet 2 c. toasted walnuts 10 ounce smoked buffalo mozzarella cheese

3/4 c. olive or possibly vegetable oil 3/4 c. balsamic vinegar 1/4 c. grnd black pepper

Directions

1. Be warned though about the chard; a leafy green which's a relative of the beet that imparts a bitter taste to the salad. If you prefer a milder flavor, try substituting spinach for the chard.
2. Crumble salmon filet into small, bite-sized pcs. Tear the cheese into slightly larger, but bite-site, pcs. Combine with other salad ingredients above into a large zip-top plastic bag. Pour balsamic vinegar into a small bowl. Add in the pepper. Into the vinegar mix, slowly pour the oil, mixing briskly, making sure to emulsify the dressing. Pour the dressing on top of the "dry" ingredients already in the plastic bag.
3. Seal the top of the bag and shake vigorously, proportionately distributing the dressing and other ingredients. Plate and serve.

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