Salmon Salad with Roasted Garlic Vinaigrette

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Salad:

8 oz cooked salmon, break into large bite size pieces

4 large hard boiled eggs, remove shell and cut into quarters

6 cups mixed salad greens

1 large ripe avocado, skinned and cut into wedges

1 medium onion, thinly sliced

1 cup cherry tomatoes, cut in half

3 teaspoons capers

Sea salt and black pepper

Arrange salad ingredients on a large serving platter (refer to picture).

Vinaigrette:

8 large garlic cloves, roasted and peeled

3 tablespoons red wine vinegar

1 tablespoon whole grain mustard

1 tablespoon fresh lemon juice

1/2 cup extra virgin olive oil

Sea salt and black pepper

Combine the garlic, vinegar, mustard, honey, lemon juice and sea salt and black pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Drizzle generously over the salad.

Serves 4

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