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Chilled Smoked Mussel Salad


7 plump, juicy mussels, shucked, lightly smoked and chilled

Shaved fennel

1 radish, thinly sliced

Pinch of capers

Couple wedges of a delicious heirloom tomato 

1 tablespoon English peas

Small handful of local arugula

Lemon Dill Vinaigrette (recipe follows)

Lemon Dill Vinaigrette

3 cloves garlic

¼ cup fresh squeezed lemon juice

2 tablespoons Kennerty farms honey (or good honey)

1 tablespoon soy sauce

2 dashes of Red Clay hot sauce

Salt and pepper to taste

1 teaspoon Dijon mustard

½ bunch of fresh dill

2 cups good blended oil


Assembling the Salad
  1. Gently toss all yummy veggies in medium bowl with dressing and season with salt and pepper.
  2. Serve chilled.  Don't leave a single bite!
Lemon Dill Vinaigrette
  1. Combine all ingredients except oil in medium bowl or in VitaMix blender.
  2. Use VitaMix or hand held immersion blender to slowly buzz all ingredients together while slowly drizzling in oil until dressing is emulsified.
Print Recipe