8 cups torn leaf lettuce
2 green onions, sliced
2 tbsp drained capers
Dressing:
2 tbsp vegetable oil
1 tsp grated lemon rind
1 tbsp lemon juice
1 tbsp liquid honey
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1/4 tsp each salt and pepper
3 oz (85 g) thinly sliced smoked salmon
Preparation
Dressing: In bowl, whisk together oil, lemon rind and juice, honey, mustard, vinegar, salt and pepper. Mince half of the smoked salmon; add to dressing.
In salad bowl, toss together lettuce, onions and dressing until coated. Divide among plates.
Cut remaining salmon into strips; curl into rosettes and arrange on salad. Sprinkle capers over top.
