Gravlax & Summer Vegetable Salad with Chive Cream Cheese Dressing - Milk

Ingredients

• 8 cups fresh arugula
• 1 red bell pepper, sliced into 1-inch pieces
• 1/2 cucumber, peeled and deseeded, then sliced into thin, half-moon slices
• 1/4 cup capers (non-pareil are best, if you can find them)
• 200 g sustainably sourced smoked salmon or Ontario trout gravlax
• 4 tbsp chives, finely minced
• 2 sprigs dill, picked with stems removed
• 8 mint leaves, finely sliced
• 2 tbsp sherry vinegar
• 2 large shallots, julienned
• 60 ml white wine vinegar
• 1 tsp vegetable oil
• Salt, to taste
• 250 ml Ontario cream cheese, softened at room temperature
• 4 tbsp 35% cream
• 4 tbsp plain Ontario yogurt
• 2 tbsp dill, finely chopped
• 3 sprigs chives, finely chopped