Ingredients
- For the Salad:
- 1lb. spring mix
- 1/2 Door County apple
- 1 large tomato, sliced into 8 wedges
- Edible flowers or fresh herb sprigs (optional)
- For the Dijon Vinaigrette:
- 1/2 teaspoon Dijon mustard
- 2 tablespoons white-wine vinegar
- 1/4 cup extra-virgin olive oil
- Pinch of salt and pepper to taste
- For the Smoked Whitefish Salad:
- 12oz. smoked Door County whitefish, skin removed
- 1 tablespoon capers, drained, rinsed and patted dry
- 1/2 Door County apple
- 1 medium shallot, finely chopped
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped Italian parsley, chopped fresh sage, or fresh basil
- 3–4 tablespoons prepared mayonnaise
- Salt and pepper to taste
Instructions
- Vinaigrette Preparation:
- Place the mustard and vinegar in a small bowl. Whisk to combine. Slowly add the olive oil and season with salt and pepper to taste.
- Whitefish Preparation:
- Using a fork, flake the fish into small pieces and place in a mixing bowl. Remove core from the apple half. Dice into 1/4-inch pieces. Add the diced apple, capers, shallots, tarragon, and parsley to the whitefish. Mix gently to combine. Add 3 tablespoons of mayonnaise and combine. If the whitefish salad seems too dry, add the remaining tablespoon of mayonnaise. Season with salt and pepper to taste.
- Salad Preparation:
- Place the greens in a mixing bowl. Toss with the vinaigrette. Core the remaining apple half. Cut the apple into 1/8-inch slices.
- Divide the dressed lettuce and whitefish salad among four plates. Garnish each salad with several apple slices and two tomato wedges. If using, garnish with edible flowers or herb sprigs.




