Recipes | Farm & Larder

Ingredients

• 4 cups mixed summer greens
• 6-8 ounces smoked salmon
• 1 tablespoon French tarragon, finely chopped
• F&L mustard vinaigrette
• 2 bulbs fennel, sliced very thin
• 1 teaspoon finely grated lemon zest
• 2 teaspoon fresh squeezed lemon juice
• 2 teaspoons olive oil
• Sea salt and fresh ground pepper
• 1 package smoked salmon (about 8 ounces), flaked
• 4 cups arugula, washed and patted dry with a paper towel
• ½ cup crème fraîche
• 3 tablespoons chopped celery
• 3 tablespoons capers, drained and rinsed
• 1 clove garlic, pressed
• ¼ cup olive oil
• 4 cups watercress, trimmed, washed and patted dry with a paper towel
• ¼ cup chopped tender herbs, such as chives, oregano and parsley