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Prep Time: 0 Minutes Cook Time: 9 Minutes |
Ready In: 9 Minutes Servings: 2 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jackson Estate in Heath, Texas in 1990. Ingredients:
3 cups mixed salad greens |
1 ear of fresh corn |
4 ounces thinly sliced smoked salmon |
3 tablespoons toasted pine nuts |
1/4 cup crumbled goat cheese |
1 teaspoon finely chopped fresh dill |
2 tablespoons extra virgin olive oil |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
fresh baguette warmed |
Directions:
1. Divide greens between two servings plates then set aside.
2. Use serrated knife to carefully cut kernels from the ear of corn.
3. Divide the kernels between the two plates.
4. Cut the salmon into thin strips and scatter them over each salad.
5. Top each salad with half of the pine nuts, goat cheese and fresh dill then set aside.
6. In small bowl whisk together olive oil, lemon juice, salt and pepper.
7. Drizzle over each salad and serve with baguette.
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