Clementine and Sous Vide Salmon Salad with Wasabi Dressing | Recipe by sousvidetools.com | Sous Vide

Ingredients

• 1 bag (110 g) mixed greens (rocket or anything else that catches your eye)
• 1 large cooked beetroot (peeled and cut into wedges)
• 225 g sous vide cooked salmon, flaked (instructions below)
• 2 clementines, peeled and segmented
• 4 tablespoons (60 ml) crème fraiche
• 1 teaspoon (5 ml) wasabi, freshly grated (use less or more to your liking)
• 1 teaspoon (5 ml) honey