1. Make vinaigrette: whisk together honey, mustard, vinegar, sour cream, and 1/2 teaspoon salt, whisking constantly, add oil in a slow, steady stream; whisk until emulsified. 2. Set vinaigrette aside. 3. Using a vegetable peeler, shave cucumber lengthwise on four sides to yield 20 thin RIBBONS; discard core. 4. Halve ribbons crosswise. 5. Using a fork, flake salmon fillet into 1- to 1 1/2-inch pieces. 6. Toss frisee, dill, and cucumber ribbons in a bowl. 7. Season with salt and pepper. 8. Divide frisee mixture among plates, and top each with some of the salmon. Drizzle vinaigrette over each. ---------------------------------------------------------------------------
Nutrition
Ingredients
