Smoked Salmon & Apple Carpaccio Salad

Recipe adapted from: Giada di Laurentis (one of my favorite chefs)
Yield: 4 to 6 servings

Summary: 

This recipe goes great as an appetizer or as light lunch or dinner. To make into an appetizer drizzle with the vinaigrette, cover and refrigerate for several hours. The vinaigrette will pierce all the layers and infuse the spinach leaves with lots of flavor. If you are tight on time serve immediately – it will be just as good.
Ingredients:
Carpaccio salad:

6 ounces Nova Scotia smoked salmon
1 small red apple, halved and cut into very thin slices
1 tablespoon capers, rinsed and drained
1/4 cup of red onion, thinly sliced

Fresh spinach leaves – use however much you want (depends on the size of the salad or appetizer)

1 tsp of dried or fresh dill, for garnish

Honey mustard vinaigrette:

2 tbsp  olive oil, plus more if needed
kosher salt and black pepper
2 tbsp fresh lime juice
1 tbsp  Dijon mustard
2 tsp  honey
2 tbsp of water
1 tsp fresh or dried dill

TIP- Prepare this salad in a 12 x 12 serving plate}.
Directions:

FOR THE VINAIGRETTE:

Mix all of the ingredients in a bowl with a whisk.

FOR THE SALAD:

1- Arrange spinach leaves on the serving plate.

2- Place the apple slices one by one, each one slightly overlapping the other, creating 3 columns.

4- Place the red onion slices and capers on top of the apples.

5- Drizzle with the vinaigrette and garnish with dill.

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