Sardines & Chocolat

Ingredients:

For the dressing:

• 1 1/2 T L’Epicurien Mustard with Herbs de Provence
• 1/4 c freshly squeezed lemon juice
• 1 tsp apple cider vinegar
• 2 tsp honey
• 2 small garlic cloves, finely minced
• 3/4 c extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the salad:

• a couple handfuls baby arugula
• 1 c cherry tomatoes, halved
• thinly sliced cucumber
• 1 avocado, sliced
• 8 oz smoked salmon

Directions:

1. Add all the dressing ingredients to a mason jar, cover, and shake vigorously for 10 seconds.
2. Arrange arugula on 2 plates, top with remaining salad ingredients. Drizzle dressing lightly over the salads, finish with a little cracked pepper. You will have extra dressing; refrigerate for up to a week.

Dressing adapted from The Harvest Kitchen