Ingredients

SALAD INGREDIENTS
600g or 1 1/3 lb Burren Hot smoked Plain Salmon, cut into pieces
2 litres or 2 quarts mixed salad greens washed and torn
(for ex. romaine, red leaf, chinese cabbage, escarole or watercress)
12 x asparagus stalks cooked and chilled

TARRAGON HONEY-MUSTARD DRESSING
1 x garlic clove minced or pressed
60ml or 1/4 cup olive oil, preferably virgin olive oil
1 1/2 tbl white wine vinegar
2 tbl Dijon-style mustard
1 tsp honey (runny)
3/4 tsp dried tarragon leaves
1/8 tsp freshly-ground black pepper
salt to taste

Dressing:

Combine all the ingredients, except the salt, in a small bowl and whisk until blended. Add salt to taste. Let stand 30 minutes or overnight to blend flavors.

Salad:

Meanwhile toss the salad greens with two-thirds of the dressing. Arrange the greens on individual plates. Arrange the asparagus around the edges.

Slice the Hot Smoked Salmon into strips and arrange them on top of the greens. Drizzle them equally with remaining dressing and serve.