Butter Leaf Salad With Smoked Wild Salmon & Mirror Pond Vinaigrette
Smoked Salmon Rub
1 C salt
1 C brown sugar
¼ C pepper
2 Tbs cayenne
2 Tbs garlic powder
2 Tbs onion powder
Mix all ingredients in large mixing bowl and break up all clumps
Pull all of the pin bones from the side of salmon and coat with the spice rub. Wrap and refrigerate for one hour.
Under cold water, rinse all of the spice rub off. Smoke at 225 degrees with dry woodchips for about 90 minutes.
Cool, remove skin, and break into pieces.
Mirror Pond Pale Ale Vinaigrette
1 C Mirror Pond Pale Ale
5 Tbs white balsamic vinegar
1 tsp parsley, chopped
1 Tbs salt
½ tsp pepper
1 Tbs dijon mustard
3 Tbs apple cider vinegar
1 C blend oil
Combine all ingredients except blend oil and then whisk in blend oil slowly to emulsify
On the Plate
Dress cleaned butter leaf lettuce with Mirror Pond Pale Ale Vinaigrette. Assemble on a plate and garnish with small spoonfuls of goat cheese, tart dried cherries, rough chopped cashews, candied almonds and smoked wild salmon. Enjoy with a pint of Mirror Pond Pale Ale.