Blueberry and Smoked Salmon Salad

This is a salad recipe my mom makes on our summer boat trips and my husband fell in love with it (he doesn't often get excited about food so when he does, we pay attention)! When blueberries are in season I always make it as well. It's easy enough that we had it while "camping" in Salmon la Sac last weekend.  It's a combo of foods and flavors I'd never think to put together, but it's so delicious and very northwest!

Blueberry and Smoked Salmon Salad
From The Seattle Times  

Serves 6

For the Dressing:
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1 teaspoon kosher salt
3/4 cup canola oil
1 /2 teaspoon coarsely ground black pepper
1 tablespoon poppy seeds

For the Salad:
5 ounces (3 cups packed) baby arugula leaves
1/2 cup (about 1/4 of one medium-sized) sweet onion, sliced thin
1 pint fresh blueberries
12 ounces alder-smoked salmon, broken into large flakes

Feta cheese

1.) Make the dressing. Combine the vinegar, mustard, sugar, and salt and whisk until smooth. Dribble in the oil, whisking all the while, then stir in the pepper and the poppy seeds to create a smooth emulsion. You will have more dressing than you need. Keep any extra dressing refrigerated for another day.

2.) Toss the arugula in a large salad bowl with the sliced onion and about 1/2 cup of the salad dressing. Distribute the salad between four plates and top each serving with a handful of blueberries. Distribute the smoked salmon evenly between the salads and add crumbled feta.

Gracie babysitting Graham while we ate lunch

Ready for our post lunch hike!