Winter Salmon Nicoise Salad
Makes 4 servings


For the salad:
1 8oz pouch Chinook & Company smoked salmon filet
¾ pound small red skin potatoes, boiled until fork tender and cut in half
¾ pound green beans, trimmed, blanched and cooled
2 vine ripe tomatoes cut into wedges
¾ pound red or yellow beets, boiled until fork tender, skinned and cut into 1 inch cubes
4 hard boiled eggs, quartered
¼ cup Nicoise olives
2 large bunches of watercress

For the dressing:
2 tablespoons fresh lemon juice
2 tablespoon finely chopped shallot
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme
2 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon raw honey
½ cup light oil (sunflower, avocado)
Salt and freshly ground black pepper to taste


Combine all salad dressing ingredients except oil in a bowl, whisk until combined.  Slowly stream in oil. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Arrange watercress on a large serving platter and pile all the salad ingredients on top, drizzle over dressing and serve immediately or serve with dressing on the side.