Smoked Salmon Belly, Asparagus & Cherry Tomato Spring Salad with Honey Mustard Horseradish Vinai
Spring is here and it's great to go grocery shopping and find fresh new ingredients, especially after living a cold long winter. Among those ingredients, asparagus and an array of colourful cherry tomatoes. This salad is beyond easy to make and it is delicious. Make it & enjoy!!

Yield: 3-4 servings
Ingredients:
1 bunch Asparagus, cut into 1-inch pieces & blanched
150 g Smoked salmon belly, broken up
1 cup Cherry tomatoes, cut in half lengthwise
1/2 cup Green onions, sliced
To Taste Kosher salt
To Taste Fresh ground black pepper
For Dressing:
1 Tbsp Dijon mustard
1 Tbsp Horseradish mustard
1 Tbsp Honey
2 tsp Cider vinegar
1 tsp Garlic, minced
4 tsp Olive oil
To Taste Kosher salt
To Taste Fresh ground black pepper
Method:
To blanch the asparagus: in a small pot bring enough water to cover the asparagus to a rapid boil. Add enough salt to the water for it to taste like the Ocean. While the water comes to a boil, cut the asparagus into 1-inch pieces. When the water is rapidly boiling, add the cut asparagus, leave in the water until it starts boiling again. Immediately remove from the water into a colander, place under cold running water until they are completely cool.
In a bowl mix the cool asparagus, the broken up salmon, the cut cherry tomatoes and the green onions. Season lightly with salt and pepper.
For the dressing, place all ingredients, except the olive oil, into a small bowl. Slowly pour the oil and whisk everything together until it is emulsified, season to taste with salt and pepper.
Top the salad with the dressing, mix well and serve. Keeps well in the refrigerator.
Notes:
If you don't have or can't find smoked salmon belly, you can utilize cooked salmon fillets (great recipe to utilize leftover salmon), or even canned salmon.
If you can't find Horseradish mustard, replace with an additional 1 Tbsp Dijon mustard and 1 tsp either freshly ground horseradish root or prepared horseradish. Or eliminate all together, but it adds an amazing flavour that balances all other ingredients.
You can also make the vinaigrette in a bottle. Place all the measured ingredients in a sealable bottle, close the lid and shake well until it is emulsified.