1. Make honey mustard dressing by combining olive oil, vinegar, honey, mustard wine, salt and pepper in a 1 pint glass container with a lid. 2. Cover tightly and shake well to blend. 3. Refrigerate up to 2 weeks. 4. Place pecans in a heavy bottomed skillet. 5. Toast over medium high heat, stirring constantly until fragrant and lightly browned. 6. Remove immediately to cool dish and let cool. 7. Place washed, dried greens on 2 individual plates. 8. Top with smoked fish, bacon and blueberries. 9. Scatter red onion, pecans and blue cheese over top. 10. Serve with honey mustard dressing on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
