Poached Salmon Salad with Apples, Fennel and Blue Cheese
The salmon has a delicate flavor, but it’s still very hearty. The fennel and apple provide the perfect crisp and flavor and the blue cheese and walnuts add just enough fat to make this salad satisfying. The dressing is super flavorful and pulls the whole thing together.
2cupsfennelvery thinly sliced from 2 medium bulbs fennel
for the dressing:
2tablespooncherry vinegar
1teaspoondijon mustard
1tablespoontarragonfinely chopped
salt and pepper
4tablespoonolive oil
Instructions
for the dressing:
Use a whisk or a food processor to combine the vinegar and mustard together well. Mix in the tarragon and salt and pepper, then slowly add the olive oil, whisking constantly until the dressing thickens, and set aside.
for the salad:
Cover the skillet and remove it from heat. Allow the salmon to sit for 10 minutes before turning over with a slotted spoon.
Cover again and let sit another 6 or 7 minutes. Use a slotted spatula to remove the salmon and allow to cool completely.
Place an even amount of field greens on four plates. Top the greens with the apples and walnuts, then place a salmon fillet on each salad.
Sprinkle the blue cheese and fennel over the top, then drizzle each salad with a generous serving of dressing.