Smoked Salmon Salad and Lemon-Herb Mustard Vinaigrette with L’Epicurien Mustard with Herbs de Provence


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


  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

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