- 1 pack mesclun
- 2 tablespoons Guénard hazelnut oil
- 1 tablespoon balsamic vinegar
- 120 g smoked salmon
- 1 dozen cherry tomatoes
- 1 shallot
- Zest of half a lemon
Rinse the mesclun under cold water and then dry it. Mix the hazelnut oil and balsamic vinegar and then add the zest of lemon to the dressing. Cut the cherry tomatoes in half. Then slice the smoked salmon in thin strips. In a bowl, mix the mesclun, smoked salmon, and cherry tomatoes.
Finally, season with the dressing. We recommend the hempseed oil vinaigrette.