Recipe: Smoked Salmon and Fennel Salad with Horseradish Dressing

SMOKED SALMON AND FENNEL SALAD
WITH HORSERADISH DRESSING

FOR THE DRESSING:
3 tablespoons extra virgin olive oil
3 tablespoons fat-free half and half
3 tablespoons lemon juice
1 tablespoon prepared horseradish
1 1/2 tablespoons whole grain mustard
1/4 teaspoon salt
Freshly ground black pepper to taste
FOR THE SALAD:
1 small head Belgian endive
1 small fennel bulb
1 package (8 ounces) mixed salad with butter lettuce
1 cup arugula leaves
4 ounces thinly sliced smoked salmon or lox, diced
1/4 cup finely chopped fresh chives

TO PREPARE THE DRESSING:
Whisk together the olive oil, half and half, lemon juice, horseradish, mustard, salt and pepper. If not using right away, cover and refrigerate.

TO PREPARE THE SALAD:
Cut the Belgian endive in half lengthwise, then slice crosswise into paper thin slices. Trim the fennel bulb and cut in half lengthwise, then again crosswise into paper-thin slices.

Put the salad mix into a salad bowl. Put the endive, fennel, arugula, smoked salmon and chives on top. (Do not toss yet.) Cover with a paper towel and refrigerate until ready to serve.

Just before serving, toss the salad with enough dressing to lightly coat. Serve immediately.

Servings: 8
Adapted from source: Bon Appetit: The Christmas Season